Spicy Masala Shrimp
January 3, 2008
Even though the days are still dark and cold, I’m relieved that the holidays are over so we can settle in to the day-to-day routine that will guide us through the rest of winter. (For the record, I’m not a total scrooge… my Christmas tree is still standing.)
Over the last two weeks, if we weren’t traveling to visit family, we were hosting family and friends. And it was all wonderful and fun, but at the end of the day it was exhausting, and our house took a beating. The morning after our loud and boozy Christmas Eve celebration, our daughter walked through the kitchen saying, “Mommy I don’t like the sticky floor.”
Of all the menus we served over the course of the holidays, one of my favorites was the post-Christmas get-together we had for a dear friend and his parents. Paul is a friend from my high school days, and after a really long night of catching up over cocktails, we decided it would be a good idea for me to make dinner for him the following night. And because it was such a good idea, we decided it would be even better to invite his parents along.
I had made the masala shrimp a few weeks earlier, and felt confident about the dish, but wanted to tweak it a bit by adding red curry paste for some extra spice. Paul assured me that his parents would be up for Indian food, and so I proceeded to plan for a dinner of shrimp, rice, salad and bread. Simple but delicious. (And paired with Vouvray and Riesling wines recommended by our friends at the Muni.)
This recipe makes a lot of sauce, but we had it leftover with grilled chicken and rice the next day. I also used basmati rice as the accompaniment. Garam Masala can be found in some specialty shops, but also can be made with a combination of cinnamon, cumin, cloves, nutmeg, and cardamom. There are several recipes on the internet.
Spicy Masala Shrimp
For the Masala:
2 T. vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
2 tsp. garam masala
1 ½ tsp. curry powder
1 ½ tsp. ground coriander
1 tsp. tumeric
1 tsp. cayenne pepper
2 T. red curry paste (more or less depending on how hot you want it)
1 28 oz. can diced tomatoes with juice
1 cup plain yogurt
For the Shrimp:
2 T. vegetable oil
2-3 lbs. uncooked large shrimp, peeled, deveined
1 13 oz. can lite coconut milk
½ cup chopped fresh cilantro
¼ cup chopped green onion tops
1 ½ T. fresh lemon juice
For masala: Heat oil in a large nonstick skillet over medium heat. Add onions, sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Set aside. Puree tomatoes with juices and yogurt in a blender until almost smooth. Add onion mixture, puree. Season masala to taste with salt and pepper. (This can be made ahead, just cover and refrigerate).
For shrimp: Heat oil in a deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are done, about 3 minutes longer. Do not overcook. Season to taste with salt & pepper and serve immediately.
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