Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 medium onion, rough chop

• 1 large shallot, rough chop

• 2 cloves garlic, rough chop

• 2 tablespoons Madras Curry Powder

• ½ tsp red pepper flakes

• 1 tablespoon tomato paste

• 14 oz can stewed tomatoes

• 1 cup chicken stock

• ½ cup cream

• 1 or 2 stalks basil

• 1 lb shrimp, peeled & deveined

Steps:

• Heat butter and oil in 2 quart soup pot, over medium heat.

• Add onion, shallot and garlic.

• Sauté over medium low heat, about 15 minutes.

• Increase heat to medium and add tomato paste, curry powder and chili flakes.

• Sauté about a minute.

• Add stewed tomatoes, chicken stock and cream.

• Simmer 15 minutes.

• Remove from heat.

• Put sauce in food processor and puree.

• Return to pot, add basil sprigs.

• Heat to gentle boil.

• Add shrimp, reduce heat to simmer.

• Poach shrimp about 3-5 minutes, until cooked through. Remove basil sprigs.

• Serve over rice. (You can jazz up your rice by cooking it in seasoned stock. For example: Bring 1 tablespoon of madras curry powder, 1/2 cup of coconut milk, and 1 1/2 cups of chicken stock to a boil & add 1 cup of rice. )