1. Heat 1 T. of the oil over medium heat in a skillet. Add the ginger, garlic, and scallion, stirring until tender and very fragrant, but not browned, about 1 minute. 2. Stir in the curry paste, mixing well, and continue sautéing 3 - 4 more minutes. 3. Add coconut milk, mixing well (coconut milk often separates in the can), and then add tomatoes and their juice, sugar, and cream. 4. Add 1/4 cup lime juice and check for taste. Add more if needed. 5. Break the lemongrass at several points along the stem and add to mixture. Don't worry if it does not break completely: you're just trying to release its juices. Add salt and pepper to taste and bring to a boil. Reduce to simmer and allow to cook 30 minutes, stirring occasionally. 6. Meanwhile, first peel and then devein the shrimp. To devein, use a small, sharp knife to slice open the back of the shrimp (the side without legs) to expose a black, stringy vein. A paper towel in hand does an excellent job of grabbing the vein in one piece out of the slippery shrimp. Rinse cleaned shrimp in cold water and drain. Pat dry. Discard shells and veins and wash hands and equipment thoroughly. 7. Heat the remaining oil in another skillet until hot but not smoking. Add the shrimp in one layer, about 1 minute per side, until just pink. Shrimp are very easy to overcook. Remove from heat. 8. Remove lemongrass and add sauce to shrimp. Serve over hot rice, garnished with fresh parsley. ---------------------------------------------------------------------------
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