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.

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