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Posts Tagged ‘coconut shrimp’

Shrimp Roast

In Food, Recipes on December 28, 2013 at 4:49 pm

shrimp curry

About a month ago, a friend gave me a copy of Canal House Cooks Every Day and I can’t put it down! So far my favorite recipe—the one that has already become a weekly obsession—is a wonderfully complex curry that is even more wonderfully easy to prepare. This fiery  curry, which gets its heat from Kashmiri chile powder, is meant to be served over a delicious sounding curd rice, but given that we’re trying to lighten things up during the week, I just steam a small head of orange cauliflower florets and serve the curry over that.

India Spices & Groceries

For those in Los Angeles, you can find Kashmiri chile powder and fresh curry leaves at India Spices & Groceries on Pico Blvd., just west of Fairfax.

SHRIMP ROAST
Adapted from Canal House Cooks Every Day
Serves 2-3
 
For the spice blend:
2 teaspoons ground coriander
1/2 teaspoon Kerala-style garam masala
1/4 teaspoon lightly crushed fennel seeds
 
For the shrimp:
1 pound medium shrimp, peeled and deveined
1 teaspoon Kashmiri chile powder
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground turmeric
1 teaspoon salt
1/4 cup (scant) coconut oil
1 medium onion, diced
2-3 cloves garlic, minced
1 teaspoon peeled and finely minced fresh ginger
1 tablespoon tomato paste
 
For the tarka:
2 tablespoons coconut oil
10-15  fresh curry leaves

 

For the spice blend, mix together the coriander, garam masala, and fennel seeds in a bowl. Set aside.

For the shrimp, pat the shrimp dry and put them in a medium bowl. Add chile powder, pepper, turmeric, and salt and toss to coat. Set aside.

Heat scant 1/4 cup coconut oil in a large wide skillet over medium heat. Add the onions and sauté until they begin to brown around the edges, about 8 minutes. Add garlic, ginger, tomato paste, and fry for 1 minute. Add spice blend and fry briefly until fragrant. Increase heat to high and add shrimp, stirring constantly until the shrimp are cooked through, about 5 minutes. Transfer to a serving dish.

For the tarka, heat 2 tablespoons coconut oil in a small skillet over medium-high heat. Add curry leaves and fry briefly until they crackle. Pour tarka over shrimp. Serve over steamed cauliflower or rice.

Shrimp Roast

Coconut Shrimp with Cauliflower Couscous

In Food on May 9, 2011 at 9:57 pm

My younger, fitter, blonder, nicer—and all around fantastic—gorgeous sister came over for dinner tonight. She’s been giving the Paleo (aka “Caveman”) diet a whirl. It’s based on meat, fish, vegetables, fruit, and nuts, and avoids grains, dairy, refined sugar and processed oils, which sounds reasonable enough. That said, Claire rightly points out that Cro-Mags did not have the highest of life expectancies, but we figured one meal probably wouldn’t do any more harm than 13 misspent years during which I smoked a daily pack of Marlboro Reds. But I digress. Dinner was delicious. Claire brought over some gorgeous Mexican shrimp from Santa Monica Seafood, which simmered in coconut milk, a tablespoon each of minced garlic and fresh grated ginger, with a little salt and pepper for about 15 minutes.

Meanwhile, I steamed a head of cauliflower until just tender and then chopped in food processor until it looked like couscous. The “couscous” went into a skillet with 2 tablespoons of olive oil, a teaspoon of curry powder, a pinch of ground ginger and pimenton. I sautéed for about 5 minutes:

We spooned the shrimp over the cauliflower couscous and my, my was it good. But the real takeaway here is the Cauliflower Couscous. So freaking great and I loved the way it soaked up the coconut sauce; the couscous was so toothy and a little bit nutty. Next time I order any kind of Indian or Thai takeout, instead of steamed rice I’m going to make this instead.