Shrimp and Corn Curry

Name: Shrimp and Corn Curry
Ingredients: 2 tablespoons vegetable oil, preferably canola; 3 tablespoons curry powder; 1 medium onion, chopped; 1 tablespoon black mustard seeds; 1 1/2 pounds shrimp, peeled and de-veined; 2 medium tomatoes, cored and chopped; 2 cups cooked corn kernels (see Micro-Tips); 1 tablespoon peeled and grated fresh ginger; 1 to 2 tablespoons fresh lemon juice; 1/4 cup chopped cilantro; 1 1/2 teaspoons kosher salt; Freshly ground black pepper to taste

12 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

Directions

1

Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid.
2

Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
3

Stir in shrimp.
4

Cook, covered, for 3 minutes.
5

Remove from oven.
6

Stir in tomatoes, corn and ginger.
7

Cook, covered, for 5 minutes.
8

Remove from oven.
9

Stir in remaining ingredients.