red-curry-shrimp-108616.json

{
    "directions": [
        "Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve."
    ],
    "ingredients": [
        "1 tablespoon red curry paste",
        "1 13.5-ounce can unsweetened coconut milk",
        "1 8-ounce bottle clam juice",
        "1 1/4 pounds uncooked large shrimp, peeled, deveined",
        "1/3 cup chopped fresh cilantro",
        "1 lime, cut into 8 wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Low Carb",
        "Quick & Easy",
        "Coconut",
        "Shrimp",
        "Curry",
        "Cilantro",
        "Simmer"
    ],
    "title": "Red Curry Shrimp",
    "url": "http://www.epicurious.com/recipes/food/views/red-curry-shrimp-108616"
}