Shrimp Curry with Basmati Rice

2 pounds shrimp – raw, shelled, peeled and deveined
½ stick butter
1 large yellow onion – finely chopped
3 to 5 TBS CURRY POWDER (or 2 TBS HOT if you like)
1 TBS lemon juice – freshly squeezed is best
1 – 14 ounce can whole tomatoes
1 – 14 ounce can unsweetened, light coconut milk (regular is fine too)
Salt to taste
Basmati rice recommended (brown or white okay)

Melt butter in a large sauté pan before adding onion. Cook on low until onion is transparent. Add CURRY and cook on low about 15 minutes stirring regularly to prevent curry from forming a paste. Add lemon juice and stir. Add tomatoes, chopping them in half with a spatula, and half of the juice in the pan. Set the other half aside in the can.

Continue cooking on low another 15 minutes. Add ¼ of the can of coconut milk and stir before adding the remaining tomato juice and enough additional coconut milk to create consistency of the curry base. Remember that it will become thinner when the shrimp is added. Simmer another 15 minutes.

Bring the curry base to a boil before adding shrimp. Stir constantly to ensure the shrimp cook evenly – less than 10 minutes. Add salt to taste. Serve over prepared rice.