Spicy Shrimp Indian Style Recipe
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
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 wide noodles. This spicy shrimp is also good with 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, top with a small amount of sour cream and enjoy the kudos. Serve with tender asparagus spears.
*Coconut milk can be found in most supermarkets.
*These pastes are not longer called "exotic" they can usually be bought in most supermarkets. Depending on the store these pastes may be located on shelves with similar or sauces, etc. Some stores will have the items in a separate section shown as "ethnic foods." If you cannot find them at your local supermarket, they are often available by mail order.
*2 ounces of ginger root, garlic cloves to 1/2-3/4 teaspoon light olive or grapeseed oil in blender makes a nice paste. If you choose to make your own paste with a mortar and pestle add a pinch of salt, it will help to make the grinding easier the paste smoother. I like porcelain or marble mortar/pestle sets, you can buy inexpensive ones and they are easier to clean than granite.
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