Shrimp with Spiced Masala and Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets. Ingredients:
2 tablespoons vegetable oil |
2 cups chopped onions |
4 large garlic cloves, minced |
1 1/2 teaspoons garam masala |
1 1/2 teaspoons curry powder |
1 1/2 teaspoons ground coriander |
1 teaspoon turmeric |
1/2 teaspoon cayenne pepper |
1 28-ounce can diced tomatoes in juice |
1 cup plain whole-milk yogurt |
2 tablespoons vegetable oil |
2 pounds uncooked large shrimp, peeled, deveined |
1 13 1/2-ounce can unsweetened coconut milk |
1/2 cup chopped fresh cilantro |
1/4 cup chopped green onion tops |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. 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.)
2. 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.
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