Shrimp in Spiced Masala Sauce
Mmmmm, this has jumped right onto my Favorites list!
Shrimp with Spiced Masala and Coconut Milk
Bon Appétit, September 2001
by Eric and Tracy Larson, Shamiana, Kirkland, WA
Yield: 8 servings
Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets, online, and some supermarkets.
ingredients
Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt (*I used sour cream - it ads a little more body and richness*)
Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice
Preparation
For masala:
Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
For shrimp:
Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes.* Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
Epicurious.com © CondéNet, Inc. All rights reserved.
My notes:
*I removed the shrimp from the pan after sauteeing briefly (about 2 minutes or slightly more), so that they didn't get overcooked. I proceeded with the recipe from there, and after mixing in the other ingredients and heating up the sauce, and added the shrimp back in for the last few minutes, along with some sugar snap peas and frozen peas. The shrimp were awesome - tender and succulent. Mmmm....
I used very large shrimp (about 15/pound?), because they were on sale, and wow, is that the way to go! They are so tender - plus, there are fewer shrimp to peel and devein (boy, do I hate doing that! It took longer than any other part of the prep).
I made the sauce a few hours ahead - it would be even better if made the day before. I added a little bit of maple syrup to balance the acidity of the lemon and tomatoes.
This recipe makes a huge amount of sauce. We like a lot of sauce (I often double the sauce in a recipe), but this was a lot even for us!
Shrimp with Spiced Masala and Coconut Milk
Bon Appétit, September 2001
by Eric and Tracy Larson, Shamiana, Kirkland, WA
Yield: 8 servings
Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets, online, and some supermarkets.
ingredients
Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt (*I used sour cream - it ads a little more body and richness*)
Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice
Preparation
For masala:
Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
For shrimp:
Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes.* Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
Epicurious.com © CondéNet, Inc. All rights reserved.
My notes:
*I removed the shrimp from the pan after sauteeing briefly (about 2 minutes or slightly more), so that they didn't get overcooked. I proceeded with the recipe from there, and after mixing in the other ingredients and heating up the sauce, and added the shrimp back in for the last few minutes, along with some sugar snap peas and frozen peas. The shrimp were awesome - tender and succulent. Mmmm....
I used very large shrimp (about 15/pound?), because they were on sale, and wow, is that the way to go! They are so tender - plus, there are fewer shrimp to peel and devein (boy, do I hate doing that! It took longer than any other part of the prep).
I made the sauce a few hours ahead - it would be even better if made the day before. I added a little bit of maple syrup to balance the acidity of the lemon and tomatoes.
This recipe makes a huge amount of sauce. We like a lot of sauce (I often double the sauce in a recipe), but this was a lot even for us!