RECIPE TITLE "Shrimp in Coconut Milk Recipe"
Source: Quick from Scratch - Herbs,
courtesy of Cooking.com
Serves 4 --- easy
Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California.
1/4 cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained whole canned tomatoes, cut into
1/2-inch pieces (from a 15-ounce can)
2 1/2 cups canned unsweetened coconut milk
(from two 15-ounce cans)
1/2 cup water
1 1/4 teaspoons salt
1 1/2 pounds large shrimp, shelled
3/4 cup chopped cilantro
Lime wedges, for serving
In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 566 Fat: 45g Carbohydrates: 14g
Cholesterol: 242mg Sodium: 1039mg Protein: 31g
Fiber: 4g % Cal. from Fat: 72% % Cal. from Carbs: 10%
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