This meal in a pot can be ready in the time it takes to boil rice and put together a few bowls of your favorite curry condiments; say, chutney, cucumbers in yogurt, sliced banana and coconut.
Thaw shrimp if frozen and pat dry. Heat butter in a large, heavy frying pan. Add green onions and garlic and cook over medium heat until softened.
Stir in curry powder. Add shrimp and coat well with the spicy mixture. Cook 4 to 5 minutes, then stir in cream. Simmer until shrimp are firm yet tender, about 5 more minutes (taste one and be sure not to overcook).
Season to taste with lemon juice and salt. Serve at once over rice, sprinkled with parsley.
4 servings
