Side Pannel
Curried Shrimp
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.
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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