Curried Shrimp Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Shrimp, large
2 tsp: Olive oil,
1 medium: Onion, coarsely chopped
1 tsp: Garlic, coarsely chopped
2 tsp: Curry powder,
1 Piece: lemongrass, sliced
Crosswise,
1/3 cup: Fresh ginger, coarsely
Chopped,
8: Whole cardamom pods,
2 cup: Tomato juice, unsalted
1/2 tsp: Salt,
1/3 cup: Nonfat yogurt,
1/2 medium: Cucumber, peeled, seeded,
Dice,
1/4 tsp: Garam masala,
1/2 tbsp: Fresh lemon juice,
1 tbsp: 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.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp
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.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp