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Indian-Inspired Shrimp with Coconut, Chiles and Tomato
Recipe courtesy Emeril Lagasse, 2006
- Total Time:
- 45 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 1/4 cup ghee or vegetable oil
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 1 1/2 cups finely chopped red onion
- 4 to 6 green chiles, seeded and finely chopped
- 3 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1/4 cup tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 teaspoons salt
- 1/4 cup chopped fresh cilantro leaves
- Steamed basmati rice, for serving
Directions
Set a 14-inch saute pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes. Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes. Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice.