Sunday, October 01, 2006

Shrimp Curry

Compliments of the Essence of Emeril. It's brightly colored and has a bit of a kick to it. I omitted the okra and eggplant... but I'm a wimp. Was very good regardless though.
Curry Oil:

* 1/2 cup olive oil
* 2 tablespoons curry powder
* 2 teaspoons minced garlic
* 1/2 teaspoon salt
* 3 turns freshly ground black pepper
Place all of the ingredients in a food processor or blender and blend for 15 seconds. Store in an airtight jar or bottle for up to 1 week.

Shrimp Curry:
* 1 teaspoon black mustard seed
* 1 cup finely-chopped onion
* 1/2 cup chopped poblano pepper
* 1 teaspoon ground turmeric
* 1 tablespoon ground coriander
* 5 tablespoons canola or neutral vegetable oil
* 1 cup each julienned carrots and green bell pepper
* 1 cup each sliced okra and diced eggplant
* 1 cup peeled, seeded, diced tomatoes (tomato concassè)
* 1/2 pound shrimp, peeled and deveined
* 1/4 cup shredded unsweetened coconut
* 1 teaspoon salt
* 2/3 cup plain yogurt
* 2 tablespoons butter, melted
* 2 tablespoons chopped parsley, for garnish
* Curry oil (previous recipe), for garnish
Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and sauté 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.

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