Shrimp with Spiced Masala and Coconut Milk

Shrimp with Spiced Masala and Coconut Milk
Shrimp with Spiced Masala and Coconut Milk
Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Indian Milk/Cream Garlic Onion Rice Sauté Yogurt Shrimp Cilantro Bon Appétit
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon turmeric
  • 1 1/2 teaspoons ground coriander
  • 1/2 cup chopped fresh cilantro
  • 2 cups chopped onions
  • 1 1/2 teaspoons garam masala
  • 1 28-ounce can diced tomatoes in juice
  • 1/4 cup chopped green onion tops
  • 4 large garlic cloves, minced
  • 1 cup plain whole-milk yogurt
  • Carbohydrate 13 g(4%)
  • Cholesterol 147 mg(49%)
  • Fat 20 g(31%)
  • Fiber 3 g(13%)
  • Protein 19 g(38%)
  • Saturated Fat 11 g(53%)
  • Sodium 676 mg(28%)
  • Calories 297

PreparationFor masala: Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.) For shrimp: Heat oil in heavy large 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 opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

PreparationFor masala: Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.) For shrimp: Heat oil in heavy large 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 opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.