Shrimp Curry Under Pressure

I don't love grocery shopping. But there are two things that make this chore a little easier for me to swallow.

First, a sale.

Second, and more important, is the ability to shop online, 24/7, and have someone else round up the goods and place them in my car when I wheel up at the curb after a long day at the office.

So when jumbo shrimp recently went on sale for $7 a pound, they went into my virtual grocery cart in a snap. Then I had to decide what to do with them. I had the loose idea of making a shrimp curry.

As I set out to prepare dinner, I realized one snag in my plan: I wasn't going to have time to prep the veggies, devein the shrimp and wait for the curry goodness to simmer away on the stovetop. Not unless I was down with eating after 8 p.m. and getting the kids to bed after 9 p.m. Sigh. This happens a lot as a working mom who is as ambitious putting dinner on the table as she is at the office. Sometimes I bite off more than I can chew. The pressure!

Enter the pressure cooker. So aptly named. Where has that thing been all my life? I now believe every working mother needs a pressure cooker AND a slow cooker if she wants to put dinner on the table. The slow cooker is great for when you are thinking and planning ahead. The pressure cooker is great for when you forgot to plan and need dinner to be ready NOW! Both are life savers. Along with the personal shoppers at my local grocery store.

XOXO,
Amy

Shrimp Curry Under Pressure

Note that while the recipe below calls for a pressure cooker, you could make everything stovetop or use the slow cooker to cook everything but the shrimp.

3 carrots, peeled and diced
Green beans, trimmed (a handful or two will do)
15 oz. coconut milk (I use light)
Fresh basil
1 heaping teaspoon curry
1 1/2 tablespoon butter
1 pound shrimp, peeled and deveined
Salt
Pepper
Sriracha
Honey
1/2 lime (or more if you want to garnish with lime)
Rice (I use jasmine)

Add carrots, green beans, coconut milk, a few basil leaves, and curry to the pressure cooker. Add salt and pepper to taste. Seal and set for six minutes on high.

While the veggies and coconut milk are cooking away in the pressure cooker, make the shrimp.

Melt butter in a skillet over medium to medium high heat. Add shrimp and season with salt and pepper. After about a minute or so add a squirt of sriracha and another of honey. How much is up to you and your taste buds.  Cook until shrimp are pink and opaque, about three minutes total. Transfer shrimp to a plate.

When time is up on the pressure cooker, do a quick release. Add in juice of 1/2 lime to the coconut milk and veggies. Stir in shrimp and heat through. Serve over rice. Garnish with lime wedges and basil leaves. Enjoy!