Shrimp With Spiced Masala And Coconut Milk

Shrimp With Spiced Masala And Coconut Milk
Shrimp With Spiced Masala And Coconut Milk

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • MASALA:

  • 2

    tablespoons vegetable oil

  • 2

    cups chopped onions

  • 4

    large garlic cloves minced

  • 1 1/2

    teaspoons garam masala

  • 1 1/2

    teaspoons curry powder

  • 1 1/2

    teaspoons ground coriander

  • 1

    teaspoon turmeric

  • 1/2

    teaspoon cayenne pepper

  • 1

    can diced tomatoes in juice - (28 oz)

  • 1

    cup plain whole-milk yogurt

  • Salt to taste

  • Freshly-ground black pepper to taste

  • SHRIMP:

  • 2

    tablespoons vegetable oil

  • 2

    pounds uncooked large shrimp peeled, deveined

  • 1

    can unsweetened coconut milk - (13 1/2 oz)

  • 1/2

    cup chopped fresh cilantro

  • 1/4

    cup chopped green onion tops

  • 1 1/2

    tablespoons fresh lemon juice

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

For 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. This recipe yields 8 servings.

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