Spicy Shrimp With Two Sauces

Spicy Shrimp With Two Sauces
Spicy Shrimp With Two Sauces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds jumbo shrimp peeled, deveined, with tails left on

  • 1

    tablespoon minced garlic

  • 1

    tablespoon finely-minced fresh red cayenne chiles seeded

  • 1/2

    cup extra-virgin olive oil

  • GREEN CURRY SAUCE:

  • 2

    teaspoons coriander seeds

  • 1/2

    teaspoon cumin seeds

  • 1/2

    teaspoon black peppercorns

  • 1

    tablespoon chopped shallots

  • 1

    tablespoon finely-chopped garlic

  • 2

    teaspoons chopped ginger

  • 1

    lime zested, juiced

  • 1/2

    lemon zested

  • 2

    tablespoons chopped cilantro leaves

  • 2

    tablespoons chopped basil leaves

  • 2

    serrano chiles stemmed, seeded, and chopped

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    cup plain yogurt drained

  • TOMATO CHUTNEY SAUCE:

  • 1/2

    pound tomatoes peeled, seeded, and roughly chopped - (abt 2 cups)

  • 1

    tablespoon sugar

  • 1/2

    teaspoon salt

  • 1

    teaspoon garam masala

  • 1

    serrano chile seeded, and roughly chopped

  • 1

    garlic clove

  • 2

    teaspoons minced ginger

  • 1

    lime zested, juiced

  • 1

    tablespoon peanut oil

  • 1

    tablespoon vegetable oil

  • 1

    tablespoon lemon juice - (to 2)

Directions

In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side. Green Curry Sauce: Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir. (Makes about 1 cup) Tomato Chutney Sauce: In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice. (Makes 1 cup) This recipe yields 4 servings.

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