Monday, September 16, 2013

Curried Shrimp

Curry is one of my favorite flavor profiles and since I hadn't serve shrimp in a while, I knew it was the time to try this recipe.  I started by sauteeing the aromatics (onion and garlic) and then added the rest of the curry sauce ingredients and simmered it for just a few minutes over low heat.  The shrimp finally went in and cooked in the sauce over low heat for about 10 minutes.  Once done I added cilantro and lime juice.  I served this flavor-packed curry over brown rice.

Curried Shrimp
Makes 3-4 servings

4 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup fresh tomatoes, pureed in food processor
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 pound large shrimp, peeled and deveined
2 tablespoons cilantro, finely chopped
3 tablespoons lime juice, freshly squeezed

Heat oil in a large saucepan over low heat.  Add the onion and garlic and saute slowly for 10-15 minutes until tender and golden, but not browned.  Add the tomatoes, ginger, cumin, coriander and turmeric and simmer for about 5 minutes.

Add the shrimp to the slowly simmering sauce and allow to cook for 10 minutes, stirring occasionally until shrimp are cooked through.

Remove from heat and stir in cilantro and lime juice.

Slightly adapted from Elena's Pantry

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