Preparation / Directions:
rice as an accompaniment if desired
* shelled, leaving the tail and the first joint of the shell intact, and deveined
On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste.
In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute.
Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes.
Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup.
Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm.
Serve the shrimp mixture over the rice, tossing the rice with the sauce.
Note: Can be prepared in 45 minutes or less.