Red Hot Shrimp with Pineapple and Cantaloupe

Red Hot Shrimp with Pineapple and Cantaloupe

2 tablespoons unsalted butter
1 medium onion, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 tablespoons Madras curry powder
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 cups canned coconut milk
2 cups water
2 large sweet potatoes, peeled and diced
1 large ear of corn, kernels cut from cob
1 1/2 pounds raw jumbo shrimp, peeled and deveined
1 ripe pineapple, peeled and diced
1/2 ripe cantaloupe, scooped with a melon baller
3 tablespoons minced green onions

3 tablespoons chopped fresh cilantro

In a large, heavy saucepan, melt butter over medium heat. Add onions and garlic; saute until aromatic, about 3 minutes.

Stir in ginger, curry powder, salt, pepper, coconut milk and water. Add sweet potatoes and corn. Bring to a simmer, then continue to simmer, uncovered, for 15 minutes.

Add shrimp, pineapple and cantaloupe. Simmer for 4-5 minutes, or until the shrimp are cooked.

Pour into a large serving bowl and garnish with green onions and cilantro. Makes 6 servings.