Wednesday, January 19, 2011

Yummy Wednesday - Spicy Shrimp Curry

Well, ever since we got back from Amsterdam, where I had Indonesian food for the first time - I have been in love with anything containing curry, cocount milk, and spice!  I have cravings that don't abate until I get myself some Indian food... and have been looking for some recipes to make at home.  The hubby came through last week with this recipe - it rocked my world!  (And yes, it is pretty spicy!)

Spicy Shrimp Curry
Found in the St. Paul Pioneer Press Newspaper

Adapted from a recipe for a curry from Goa in the south of India in "American Masala" by Suvir Saran (Clarkson Potter, 2007). Curry leaves, available at Indian markets, lend a nutty flavor. Serve with cooked basmati rice.

You need:
1 pound frozen, peeled raw shrimp, thawed
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons fresh lemon juice

For the sauce:
3 tablespoons canola oil
20 curry leaves, optional
4 small dried red chiles
1 teaspoon freshly ground black pepper
1 piece (3 inches long) ginger root, peeled, minced
1 red onion, chopped
2 teaspoons coarse salt
2 cloves garlic, chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1 can (15 ounces) diced tomatoes
1 can (15 ounces) coconut milk
1 cup chopped cilantro

To thaw shrimp:
Run the frozen shrimp under cold water or soak them for 10 minutes or just until thawed. Then, cook the shrimp with seasonings or a sauce for three minutes or until shrimp turn pink. And if you want dinner even faster, use already-cooked shrimp and skip the marinating step. Add the shrimp and some lemon juice at the very end of cooking.

To marinate shrimp:
1)  In food storage bag, mix shrimp, salt, pepper, red pepper and lemon juice.
2)Toss to coat. Refrigerate.

To make sauce:
1)  In wok or large skillet, heat oil, curry leaves and chiles over medium-high heat for 1 minute or until sizzling.
2)  Add pepper, ginger, onion and salt. Cook, stirring and sprinkling with a little water to keep from sticking if necessary, for 5 minutes or until onion is golden.
3)  Add garlic, coriander, turmeric and curry powder. Cook for 1 minute or until fragrant. Reduce heat to medium.
4)  Add tomatoes. Cook, stirring, for 1 minute. Increase heat to medium-high. Cook, stirring, for 5 minutes. 5)  Add coconut milk. Bring to a boil.

To add shrimp: Add shrimp and juices. Heat for 2 minutes or just until shrimp are cooked through and pink. Stir in cilantro.

Makes 6 servings.


Today I am thankful for:

1.  Aveda moisturizer.
2.  Ellen DeGeneres.
3.  Chatting with Diane.
4.  Smoothies.
5.  A great workout!
6.  Nice notes from faraway friends.
7.  Plans to go out with a friend this weekend!
8.  A nice dinner with the hubby before he leaves for a long weekend.
9.  Recognizing that vulnerablilites lead to so many blessings!
10.  Book group last night -so fun!

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