Cookbook:Shrimp Curry

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• 1 pound peeled, deveined jumbo shrimp, heads removed
• ½ onion, finely diced
• 1 tbsp minced garlic
• 1 tbsp vegetable oil
• 1 tbsp curry powder
• ½ cup chicken broth
• 1 heaping tbsp red curry paste
• 1 tbsp ghee

1. Heat oil in a large stainless steel sauté pan over medium high heat. Add shrimp and sauté just until bright pink. Remove and keep warm.
2. Melt ghee in same pan. Add vegetables and sauté until browned around edges.
3. Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.
4. Remove and serve.