• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Curried Shrimp

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 lb Shrimp; large
  • 2 ts Olive oil
  • 1 md Onion; coarsely chopped
  • 1 ts Garlic; coarsely chopped
  • 2 ts Curry powder
  • 1 Piece lemongrass; sliced
  • -crosswise
  • 1/3 c Fresh ginger; coarsely
  • -chopped
  • 8 Whole cardamom pods
  • 2 c Tomato juice; unsalted
  • 1/2 ts Salt
  • 1/3 c Nonfat yogurt
  • 1/2 md Cucumber; peeled, seeded,
  • -dice
  • 1/4 ts Garam masala
  • 1/2 tb Fresh lemon juice
  • 1 tb Fresh mint or cilantro;
  • -chopped
  • 12 Sprigs cilantro; for garnish

 Directions

Peel and devein shrimp, reserving shells and leaving tails. Cover;
refrigerate. Heat oil in a medium saucepan over medium-low heat. Add onions
and garlic; cook, stirring often, until onions are translucent, about 5 to
7 minutes. Reduce heat to low and add shrimp shells, curry, lemongrass,
ginger and cardamom. Cook, stirring often, until shells are pink, about 5
minutes. Add 4 cups of water, tomato juice and salt. Raise heat and bring
to a boil. Reduce heat to medium low and simmer, skimming off skum as
necessary, about 1 hour. Combine yogurt, cucumber, garam masala, lemon
juice and chopped mint or cilantro. Cover and refrigerate. Strain stock,
pressing on solids, into a mediym saucepan. Return to a boil. Reduce heat
so that the stock is at a bare simmer. Add shrimp; poach, adjusting heat as
needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish
and cover with foil. Raise heat to medium high; simmer liquid until it is
reduced by half, about 20 minutes. Pour the asuce over the shrimp; garnish
with cilantro sprigs and serve with reserved cucumber relish.

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