Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes

Name: Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 4 to 6 servings
Cuisine: indian
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

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Level: Easy
Total: 28 min

Prep: 15 min
Cook: 13 min

Yield: 4 to 6 servings

Level: Easy
Total: 28 min

Prep: 15 min
Cook: 13 min

Yield: 4 to 6 servings

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.

Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.