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Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.
- Total Time:
- 28 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 13 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 2 tablespoons butter or ghee
- 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
- 2 tablespoons chopped fresh chives, optional
- 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.