Crock Pot Curry Shrimp

While the kitchen remodel is nearly complete (they say in two days we'll actually be in there completely), I would feel a little guilty if I didn't pass on at least one more cooking-without-a-kitchen recipe.

This is inspired by one of Christiane's creations. For those of you who don't know her, she's the chef at Around the Table. Of course, Christiane doesn't use a Crock Pot for this one, but hey, home cooks ghettoize the gourmet all the time!

One note about this recipe. It's not the kind of thing you can prepare in the morning, leave for work and come home to a great dinner. I'm sure with some tweaking you could come up with that, but this particular recipe is intended for the cook who's around to tend the Crock Pot but simply doesn't want to spend all day over the stove.

Ingredients
1 package of cherry tomatoes (the kind in the red mesh bag work great)
1 can coconut milk for every three to four servings you want
Root veggies such as carrots, potatoes and onions, peeled and diced into equal pieces
Shrimp (I buy a bag of the raw frozen and keep it around. They thaw very quickly in a little water.)
Olive Oil
Salt
Curry powder

Slice the tomatoes in half. Toss 'em in the pot with a liberal amount of olive oil and salt. Turn the Crock Pot on high and let cook for about an hour or until the tomatoes are mush and all of their liquid has been released. Add the coconut milk and curry powder. Season to taste. Add the veggies, stir and leave the pot alone for another one to two hours, or until the veggies are cooked through. At this point the liquid should be slowly bubbling. Turn the Crock Pot off and add the shrimp. Stir. The shrimp should cook within a minute or two (the smaller the shrimp, the quicker the cook time).
Serve immediately.

For a variation, skip the potatoes and add some cabbage. Serve over rice.