Tuesday, 13 March 2012

Quick Coconut Shrimp


Now don't you do what I have done...
Quick Coconut Shrimp

Monday night is chorus night around our house, so I need to dash something onto the table in a hurry, and it can’t be too heavy as husband person can’t feel weighed down while he sings like a bird.

This Goan influenced quick coconut shrimp recipe is the answer.

Ingredients
As many shrimp as you’re planning to eat in one sitting (they don’t reheat well)
1 teaspoon turmeric
1 teaspoon chili flakes
vinegar
1 teaspoon grape seed oil
1 teaspoon ghee
1teaspoon dark mustard seed
1 teaspoon cumin seed
10 curry leaves
½ red onion
½ inch ginger, finely chopped or grated
2 jalapeno chilies chopped, or to taste  (these were not hot enough for me!)
2 fresh garlic cloves, chopped
¼ cup shredded unsweetened coconut
freshly ground black pepper
In a deep bowl, mix the turmeric, chili flakes and shrimp.  Pour in enough vinegar to almost cover all the shrimp.  (If you’re using frozen, place the bowl in the kitchen sink filled with warm, not hot, water.)

Put the heat on at high, and added the oils to the pan.  Test for heat by adding a few mustard seeds to the oil. If they sizzle, add them all, then quickly add the cumin and let it turn white and sizzle.  Add curry leaves, chilies chopped onion and ginger, stirring.  Turn heat down to medium, and cook till the onions are soft and somewhat browned.  Add the garlic and let cook for a minute or so and then toss in the coconut.  Grate black pepper over the pan, generously, as turmeric and black pepper work in tandem to be especially healthy.  Turn heat down to medium low, and using a slotted spoon or spider, lift the shrimp out of their marinade, and gently cook.  The key word here is gently.  The vinegar will have already started the cooking process, so you need to be vigilant.  It takes only a minute or two.  I confess I overcooked mine, which you can tell from the tight foetus shapes in the picture. Regardless, I served this quick dish with rice and lazy girlgreen beans.  The tanginess of the shrimp was balanced out by the sweetness of the green beans.  It was a quick meal, but so much better than dropping by a fast food joint before heading out to chorus.

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