Coconut Curry Shrimp
by Bruce Zabov
Now that the holidays are over and their traditionally rich, heavy (but so good) flavors with them, our taste buds and digestive tracts can benefit from lighter fare. Waistlines probably can, too. Coconut Curry Shrimp has the light sweet but not-so-sweet texture and flavor of shrimp enhanced by the piquancy of a hint of curry and the smoothness of coconut milk that gives a rich flavor without adding calories.
Aside from peeling the shrimp, prep and cooking time are minimal, and the dish can be cooked, set aside and reheated just before serving time. Ideal for guests. With its colors and aromas it looks grandly elegant presented at the table and the tastes meet all your expectations.
If you’re unfamiliar with curry flavoring, Badia and McCormick brand curry powder is available at most local grocery stores. They are mildly flavored without the fire of hot peppers but with the mild tang and pleasing flavor of curry. Start by using the 1 teaspoon called for in the recipe, give it a taste, and add more in small increments until you attain the flavor you like.
Coconut Curry Shrimp
Cook and set aside 1 cup white rice, kept warm
1 pound fresh shrimp, peeled and reserved
2 TBS butter or oil
4-5 green onions, washed, trimmed, cut into 1/2-inch pieces
5-6 large fresh mushrooms, washed, cut into 1/2-inch cubes
1 medium potato, washed, unpeeled, cut into 1/2 -cubes
1 stalk celery, washed, trimmed and diced coarsely
1 14-ounce can unsweetened coconut milk
1 tsp curry powder
Optional: one big pinch shredded coconut for garnishing
In a large, heavy skillet melt the butter/heat the oil over medium heat until it “ripples”.
Toss in the onions, mushrooms, potato and celery, and heat 5-7 minutes or until potato pieces are easily pierced with a knifetip. Add the shrimp, and stir cooking until shrimp is pink. Add the coconut milk, and heat, stirring, until heated through. Adjust seasoning with salt and pepper if needed Garnish with shredded rice if desired. Serve over rice to 4 people.
A great salad with this dish is a big handful of shredded lettuce tossed with peeled sections of chilled orange and grapefruit and a couple tablespoons of vinaigrette dressing.
Next Issue: Meatball-Beer and Noodle Casserole
