Recipe courtesy of Emeril Lagasse
Print
Total:
28 min
Prep:
15 min
Cook:
13 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons butter or ghee
  • 2 tablespoons chopped fresh chives, optional
  • 2 teaspoons mustard seeds
  • 2 teaspoons cumin seeds
  • 1 cup finely chopped red onion
  • 4 green serrano or jalapeno chiles, seeded and finely chopped
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh cilantro leaves
  • Steamed basmati rice, for serving

Directions

Melt the butter in a 14-inch saute pan over medium-high heat. Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute. Add the onion, chiles, ginger, and garlic and saute, stirring occasionally, until the onion is translucent, about 3 minutes. Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3 to 4 minutes. Raise the heat to high and add the coconut milk. Simmer until the milk is reduced by half, 3 to 4 minutes.

Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.

Remove the pan from the heat. Season the shrimp with the remaining 1/2 teaspoon salt, and garnish with the cilantro and chives, if desired. Serve immediately over steamed basmati rice.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Shrimp Tchoupitoulas

Recipe courtesy of Ed David

Shrimp Dumplings

Recipe courtesy of Chuck Hughes

Shrimp Saganaki

Recipe courtesy of Ted Stathis

Cajun Shrimp

Recipe courtesy of James Russo

Shrimp Parmigiana

Shrimp Salad

Recipe courtesy of Eddie Russell

Shrimp Fritters

Recipe courtesy of Emeril Lagasse

Brandied Shrimp

Recipe courtesy of Ingrid Hoffmann

So Much Pretty Food Here