Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes

  • Level: Easy
  • Total: 28 min
  • Prep: 15 min
  • Cook: 13 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. 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.

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