One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Wednesday, February 18, 2009

Shrimp Curry

Shrimp is one of the easiest ingredients to cook with, especially for a working girl. If I don't remember to take some out of the freezer before heading for the office, it's only a few minutes under cold running water to thaw them out when I get home in the evening (which is standard operating procedure for me most of the time!) So having a repertoire of shrimp recipes at the ready has become imperative for me if I don't want to eat Cheerios every night for dinner. This particular dish is simple, extremely flavorful, and enough of a stand-out to serve to guests.

Shrimp Curry
Makes 4 servings

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1-1/2 teaspoons Madras curry powder
1 to 2 fresh serrano chiles, halved lengthwise
1 cup water
1 (14-ounces) can unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
1 pound large shrimp in shell (21 to 25 per pound)
chopped peanuts (optional)
chopped cilantro (optional)

Cooked rice (for serving)

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately over rice. Garnish with chopped peanuts and cilantro, if using.

Source: Gourmet, March 2005

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