Shrimp with curry and coconut milk

A little bit ago I posted one of my "soup storm" inspirations. This morning I didn't even remember having done that. Instead, my 5-watt brain was fixated on doing shrimp in coconut milk to be served with lime rice. So I started from scratch.

The shrimp were the easy part. I got a really good deal on a pound of 21-30's earlier this week. Frozen, but who cares, they thaw very quickly. It was the base in which the shrimp would be cooked that needed my undivided attention. One of the things I love about cooking is how you can change, add, or subtract something while in mid-stream (so to speak). Just don't change horses while you're there. LOL

Shrimp with curry and coconut milk (2 servings)
1 Tbs olive oil
1 Tbs butter
2 scallions, finely chopped (white and green parts)
1/2 medium jalapeno, seeded
pinch red pepper flakes
1/2 cup white mushrooms, cut into 1/2 inch pieces
1/2 tsp curry powder, or to taste
salt and pepper to taste
1/2 15 oz can coconut milk
1/2 lb shrimp, peeled and de-veined

Melt the butter in the olive oil and add the scallions, jalapeno, red pepper flakes, mushrooms, curry powder and salt and pepper. Saute for 6-8 minutes until the mushrooms are cooked through. Add the coconut milk and bring to a simmer. Add the shrimp and bring back to a simmer. Cover the pan and remove it from the heat. Let it stand 4 minutes and then serve the shrimp over rice with as much of the cooking liquid as you wish.