Recipes - March
Curried Prawns

l lb. prawns
¼ lb. onions
1 can coconut milk
3 cloves garlic
2 bay leaves
Salt to taste
3 tablespoons oil (We like to use Highwood Crossing Organic Canola Oil)
½ teaspoon Basil's Fire and Brimstone Hot Pepper Sauce
¼ cumin
1½ to 2 tablespoons curry powder (or more to your taste).

Method:
• Chop onions and garlic. Put oil in pot and saute lightly with bay leaves. Do not brown.
• Add cumin and saute for another minute.
• Add prawns, salt and pepper. Fry for two minutes until the prawns are nice and pink.
• Add curry powder and stir in.
• Add coconut milk, stir and cover pot. Boil on medium heat until prawns are cooked, about 5 minutes.
• Remove from heat and add Basil's Fire and Brimstone Hot Sauce immediately. Stir well.

Serving Suggestions:
Serve over a bed of rice.
Remove prawns from sauce and serve as an appetizer by itself.
Put some of prawn mixture into pita pockets for another appetizer.

Recipe © Simmons Hot Gourmet Products Corp.