Shrimp with a Spicy Sauce and Coconut Milk Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
2 Tbsp vegetable oil
2 cups of onions, chopped
4 cloves of garlic, minced
1 1/2 tsp garam masala (spice mixture found in most grocery stores now)
1 1/2 tsp curry powder
1 1/2 tsp ground coriander
1 tsp tumeric
1/2 tsp cayenne pepper
1 28 oz can of tomatoes
1 cup yogurt
Shrimp:
2 Tbsp vegetable oil
2 lbs uncooked large shrimp (buy "zipper back" or peeled)
1 can of reduced fat coconut milk
1/2 cup cilantro (use frozen cubes if you don't have fresh)
1/4 green onions, chopped
1 1/2 Tbsp. lemon juice
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Directions: |
Directions:Heat oil in a large non-stick skillet over medium heat. Add onions and sauce until deep golden (about 20 min.). Add garlic and all spices; sauté for 1 minute.
Cool to lukewarm. Puree tomatoes in their juices and the yogurt until smooth. Add the onion mixture and puree until almost smooth. Season with salt and pepper.
Heat oil for the shrimp (you can clean out and use the first pan again). Add shrimp and sauté for about 2 minutes. Stir in the coconut milk, cilantro, green onions, lemon juice and the prepared sauce. Simmer for 3 to 5 minutes. Serve over basmati rice. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: Kieran's favourite.I love the flavour of this recipe but it makes a lot of sauce and 2 lbs of shrimp feed a lot of people. Cut the recipe in half if you're only feeding 4 or less or freeze the leftovers. I find sometimes there's just sauce left - freeze it (label!) and then cook another time with just 1 lb. of shrimp or other fish.
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