The Pioneer Woman's Coconut Curry Shrimp

This sounds SO good!!
(serves 6)

2 T. Kerrygold* butter
1&1/2 lbs. peeled and deveined raw shrimp
1 whole med. sweet* onion, finely diced
4 cloves garlic, minced
1 T. curry powder
1 can (13&1/2 oz.) coconut milk
2 T. honey, more, to taste
1/4 t. kosher salt, more to taste
1 whole lime, juiced
Hot sauce, optional
12 whole basil leaves, chopped, plus more for garnish
2 cups basmati rice, cooked according to package directions

Heat the butter in a large non-stick skillet over med.-high heat. Add the shrimp and cook for 2-3 min., turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 min. Sprinkle the curry powder over the onions and garlic, and continue cooking, stirring, for another couple of minutes. Reduce the heat to med.-low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2-3 min. or until slightly thickened. Taste the sauce and add more, salt, lime juice, or honey depending on your taste. Stir in the basil. and hot sauce, if you want a little kick. Serve shrimp and sauce over a bid of cooked basmati rice, garnishing with more basil. DELICIOUS!!

"God hears our prayers."

Love,

MM