Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells. Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
Time 35m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Heat oil in a large nonstick skillet over medium heat. Add onions; saute until deep golden, for about 20 minutes. Add garlic and all spices; saute for 1 minute. Cool to lukewarm. Puree tomatoes with juice and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. Heat oil in a heavy large deep skillet over medium-high. Add shrimp and saute until partially cooked, for about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala. Simmer for about 3 minutes. Season to taste with salt and pepper.
Time 45m Yield 4 servings Number Of Ingredients 8 Steps:
Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours’ contact. Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side. Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.
Yield Makes 8 servings Number Of Ingredients 18 Steps:
For masala: Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.) For shrimp: Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
Time 45m Yield 6 serving(s) Number Of Ingredients 16 Steps:
To make the masala: heat oil in a large frypan over medium heat. Add in onions and saute for about 20 minutes until deep golden brown. Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm. Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth. Add in the onion mixture and puree just enough to combine. Season the masala with salt and pepper. At this point you can cover and refrigerate overnight. To make the shrimp: heat oil in a large skillet over medium heat. Add in shrimp and saute until partially cooked (about 2 minutes). Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon. Season with salt and pepper. Serve over basmati rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste. Shell shrimp, leaving tail segment intact, and devein. In a colander, rinse shrimp and drain well. Heat a large skillet over moderately low heat until hot. Cook paste in oil, stirring until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes. Serve shrimp with rice.
More about “shrimp with spiced masala and coconut milk recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Heat oil in lg skillet on med-hi heat. Add onions and stir cook for 3 minutes. Add garlic and ginger,cook 2 minutes. Add next 5 spices, cook 1 minute. Add tomatoes,cook 1 minute. Add coconut milk,water, and salt, and bring to a simmer. Simmer until thickened 5-10 minutes. Add shrimp, simmer, stirring for 5 minutes. Stir in cilantro. Serve with lime wedges.
