INGREDIENTS
1-1/2 lb large shrimp, peeled and veins removed
1-1/2 tblspn coriander, finely chopped
1 large green chile, finely chopped
1-1/2 tspn ginger paste*
2 tspn garlic paste*
4 tblspn tamarind paste*
1/4 tspn turmeric
1/4 tspn Chile powder
1 cup coconut milk (not juice)*
Small amount of oil to cook shrimp
Salt and pepper to taste
DIRECTIONS
Mix ginger, tamarind and garlic pastes together, then add turmeric and chopped chile to the mix. Place shrimp in mix and toss to cover mix over shrimp. Marinate for 15 to 20 minutes.
Add oil to skillet. Add shrimp in when skillet is hot. Stir until shrimp starts to lose it pink color, then add coriander, Chile powder and coconut milk to the shrimp mix and finish cooking. The shrimp are done when they completely lose their pinkness and the coconut sauce thickens.
Taste and add salt and pepper if needed.
This makes about 6 servings when served over rice or noodles. This spicy shrimp is also good over polenta or grits.
Shrimp made this way makes an excellent fancy dish for brunch or other special occasion. Just spoon shrimp into small flaky puff pastry shells and enjoy the kudos. Serve with tender asparagus spears.
Hint
*Coconut milk can be found in most supermarkets.
*These pastes can be bought in small glass jars in most supermarkets. A tamarind is a tropical fruit that is popular in Indian and southeast Asian cooking. It is often made into a paste and sold in a jar or bar. If you cannot find it at your local supermarket, it is available by mail order. You can also get it from Amazon Tamicon Tamarind Paste 14oz
