Goan Shrimp Curry

This recipe comes from the unbelievably good At Home with Madhur Jaffrey.  If you're thinking "No WAY will my kids like that!" well . . . you might be right.  But if they like shrimp and they like rice and they like coconut, they just might like this. I've tamped the spiciness factor way down to make it more palatable for young tastebuds.  This recipe is also doubled, because my people eat a lot of it.  

Goa, just so you know, is like, in India and stuff.  

Goan Shrimp Curry

2 Tablespoons canola oil

4 finely chopped medium shallots

1/4 teaspoon cayenne pepper

4 teaspoons sweet paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon turmeric

2.5 cups coconut milk (well shaken, preferably before you take it out of the can)

2 lbs peeled shrimp

1 teaspoon salt

1 Tablespoon lemon juice

3 cups cooked basmati or jasmine rice

1. Cook your rice. I use a rice steamer. Those things are effortless. 
2. Chop your shallots. 
3. Mix cayenne, paprika, pepper, and turmeric in a bowl.  Set aside. 
4. Heat oil in a wok or sauce pan. 
5. When hot, add shallots. Cook until light brown. 
6. Take the pan off the heat and add spice mix. Stir once or twice, then put the pan back on the heat. 
7. Add the coconut milk and bring to a low but steady boil. 
8. Add the shrimp, salt, and lemon juice. 
9. Stir and cook over medium heat until shrimp turn pink.  
10. Serve over rice.  

Family Ratings

Lucy, who hates shrimp, except when it's cooked well: 10

James, who isn't crazy about spices: 7

Will, who's really becoming sort of laid back when it comes to food: 8

Ellen, who says I always make her ratings up: Bolivia

Paul, who ate the rest of the leftover shrimp: 10

Petra, our Italian daughter for the year: 7.5