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Gallery Shrimp with Curry Sauce Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound large shrimp 2 teaspoons olive oil 1 medium onion, coarsely chopped 1 teaspoon garlic, coarsely chopped 2 teaspoons curry powder 1 3-inch piece fresh lemongrass, thinly sliced crosswise (optional) 1/3 cup coarsely chopped fresh ginger 8 cardamom pods 2 cups unsalted tomato juice 1/2 teaspoon salt 1/3 cup nonfat yogurt 1/2 medium cucumber, peeled, seeded, and diced (1 1/2 cups) 1/4 teaspoon garam masala (a spice blend available at Indian groceries and specialty-food stores) 1/2 tablespoon fresh lemon juice 1 tablespoon chopped mint or cilantro 12 sprigs cilantro, for garnish
Cook’s Notes Pappadam, crisp lentil wafers available at Indian groceries, would be pair well with these shrimp.
Gallery Shrimp with Curry Sauce
Recipe Summary Servings: 6
Gallery
Shrimp with Curry Sauce
Shrimp with Curry Sauce
Shrimp with Curry Sauce
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound large shrimp 2 teaspoons olive oil 1 medium onion, coarsely chopped 1 teaspoon garlic, coarsely chopped 2 teaspoons curry powder 1 3-inch piece fresh lemongrass, thinly sliced crosswise (optional) 1/3 cup coarsely chopped fresh ginger 8 cardamom pods 2 cups unsalted tomato juice 1/2 teaspoon salt 1/3 cup nonfat yogurt 1/2 medium cucumber, peeled, seeded, and diced (1 1/2 cups) 1/4 teaspoon garam masala (a spice blend available at Indian groceries and specialty-food stores) 1/2 tablespoon fresh lemon juice 1 tablespoon chopped mint or cilantro 12 sprigs cilantro, for garnish
Directions
Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate.
Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes.
Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour.
Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate.
Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish.
Cook’s Notes Pappadam, crisp lentil wafers available at Indian groceries, would be pair well with these shrimp.
Cook’s Notes
Pappadam, crisp lentil wafers available at Indian groceries, would be pair well with these shrimp.
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Add Rating & Review
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All Reviews for Shrimp with Curry Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp with Curry Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
