Red Curry Shrimp

2 T red curry paste
1 can unsweetened coconut milk (lite)
2 T fish sauce
1 pound uncooked large shrimp, peeled, deveined
(or a mixture of shrimp, octopus, imitation crab and/or scallops)
1 t lemongrass paste
1 t lime juice
1 1/2-2 cups chopped onions, peppers and mushrooms

Preparation

Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and fish sauce and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp into sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in vegetables, lemongrass and lime. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve with fragrant rice such as jasmine or basmati.