Curry & Shrimp

Last night I took a recipe from a recent Penzey's catalog and reworked it a bit to make Coconut Curry Shrimp. The recipe had lots of promise, but I think we were thwarted by less than stellar ingredients. Sadly, without driving all over town, I didn't get the best quality shrimp for this dish.

All that being said, this could be a really good curry base for other main ingredients including chicken, lamb and/or vegetables.

Onions and butter with a blend of curry blends, little salt and some pepper.

Onions, curry, diced tomatoes, lemon juice, coconut milk. A great simmer sauce!

I was preparing to cook the shrimp and I was fascinated by the way the butter was melting in the pan.

Sauted shrimp. I seasoned the shrimp with another Penzey's spice blend-Balti Seasoning.

Stir the shrimp into the sauce and simmer for a minute or two. Serve with rice.

Coconut Curry Shrimp
adapted from Penzey's

For 2 large servings

1 lb shrimp, raw, peeled and deveined
1 TB Balti Seasoning
2 TB butter
1 small onion, finely diced
1 tsp, fresh grated ginger
2 garlic cloves, minced
2-3 TB Sweet Curry Powder
1 tsp Hot Curry Powder (optional)
1 tsp Garam Masala (optional)
1 TB fresh squeezed lemon juice
1 14 oz can, diced tomatoes, drained (reserve the juice)
1 14 oz can, coconut milk
salt/pepper to taste

1) Clean the shrimp and toss with the Balti Seasoning. Hold in the fridge until ready to cook.

2) In a large pan, saute onions over medium heat, in 2 TB of butter. When translucent, add the garlic & ginger. Cook until fragrant. Add curry powder(s) and Garam Masala. Saute for 5 minutes. Add the lemon juice, simmer for one minute. Add the tomatoes. Stir to incorporate, simmer for 5 minutes.

3) Add the coconut milk and bring to a low simmer. Taste and adjust seasoning.

4) Time to cook the shrimps. In a pan over medium high heat, quickly cook shrimp with oil or butter. Cook for up to 2 minutes per side. If the shrimp are not completely cooked through, it's ok, they will continue to cook in the simmer sauce.

5) Serve hot and over rice.

Microwaved Fish?

This was curious. Another recipe from Everyday Food. A very fast marinade for fish, which you allow to sit for 20 minutes, then a few minutes in the microwave. Done. I think most fish will work for the recipe. It calls for cod, I used halibut. Tilapia would be lovely. Most white fish would work. For the halibut fillets below, I cooked them for 3 minutes, 30 seconds. 3 minutes would have been enough. So for a fast, light dinner or lunch, give this one a try.



Steamed Cod with Ginger
from Everyday Food
Serves 4

4 scallions, white and green parts separated and sliced
2 TB minced, peeled fresh ginger
2 TB rice vinegar
2 TB vegetable oil
1/4 tsp red-pepper flakes
1 tsp sugar
Coarse salt
4 skinless cod fillets
Cooked rice, for serving (optional)

1. In a shallow 2 quart microwave-safe dish, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes and sugar. Season with salt. Marinate cod in dish for 20 minutes, turning once.

2. Cover dish with plastic wrap and microwave on high for 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice if desired.