Curried Chili Shrimp
|
|
|
1 Servings
2.00 Shallots; minced
1.00 tb Minced peeled fresh
-gingerroot
1.00 Garlic clove; minced
1.00 ts Minced bottled pickled
-jalapeño; (wear
-rubber gloves)
; chili
1.00 ts Salt
1.00 tb Vegetable oil
0.13 ts Turmeric
1.00 ts Curry powder
1.00 sm Onion; sliced thin
; crosswise
0.50 c Thick coconut milk; (from 1
-coconut
; without any cracks
; and containing
; liquid
0.75 lb Large shrimp; shelled,
-leaving
; the tail and
; thefirst joint of
; the shell intact,
; and deveined (about
; 12)
Scallion rice as an
-accompaniment if
; desired
On a work surface with the flat side of a knife mash together the
shallots, the gingerroot, the garlic, and the jalapeño chili
with the salt until mixture forms a coarse paste. In a heavy skillet
heat the oil over moderate heat until it is hot but not smoking and
in it cook the paste, stirring, for 1 minute. Add the turmeric, the
curry powder, and the onion and cook the mixture over moderately low
heat, stirring, for 2 minutes. Stir in the coconut milk and 1/2 cup
water and simmer the mixture for 4 to 6 minutes, or until the liquid
is reduced to about 1/2 cup. Add the shrimp in one layer and cook
them, turning them once, for 3 to 4 minutes, or until they are just
firm. Serve the shrimp mixture over the rice, tossing the rice with
the sauce.
To make thick coconut milk:
With an ice pick or a skewer test the 3 eyes of the coconut to find
the weakest one and pierce it to make a hole. Drain the liquid and
reserve it for another use. Bake the coconut in a preheated 400F.
oven for 15 minutes, breaking it with a hammer, and with the point of
a strong knife lever the flesh carefully out of the shell.
Chop into small pieces enough of the coconut meat to measure 1 cup,
reserving the remainder for another use, and in a blender or food
processor blend it with 1/2 cup boiling water for 30 seconds. In a
cheesecloth-lined sieve set over a bowl let the mixture drain in 5
minutes and squeeze it in the cheesecloth to extract more coconut
milk. Makes about 1/2 cup.
Serves 2.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window)
Comments for this recipe:
|
|
|
