“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child
Serves 3-4 or leftovers makes great curried shrimp fried rice.
Last night’s dinner was a fantastic version of shrimp curry loosely based on a Madhur Jaffrey recipe. The first thing that I had to consider was the level of spicy heat so that someone else besides me would be able to eat the curry. I omitted the habanero, reduced the amount of cayenne a bit for starters. In the place of the habanero I added in ¼ cup of diced yellow and red peppers for color and pinches of red pepper flakes for a wee bit of heat.
Pat dry the peeled and deveined shrimp, add a little of each spice called for and a pinch or two of Cajun seasoning, drizzle ½ tablespoon olive oil over and toss in some of the cilantro, cover and refrigerate until ready to sauté.
1 pound large peeled and deveined shrimp
2 tablespoons mild olive oil/light
1 tablespoon fresh ginger, peeled microplane or pureed
4 cloves garlic smashed and minced
½ habanero or to taste, seeded and diced
¼ teaspoon cayenne, I used less
1-1/2 teaspoon cumin
1 teaspoon coriander
Pinches of paprika
¾ teaspoon kosher salt
½ teaspoon turmeric
1-2 cups shrimp stock
Juice of one lemon and a little of the zest
1-1/2 cups chopped cilantro
Over med high or high heat, heat a large sauté pan and add 1-1/2 tablespoons oil, sauté the seasoned shrimp briefly about 1-1/2 to 2 minutes, turning with a slotted spoon or spatula, but do not thoroughly cook the shrimp as it will finish in the sauce. Remove shrimp to a plate or bowl and set aside until time to add back to the shrimp.
Turn the heat down a little and toss in the ginger and scrape bits from bottom of pan. Add spices, garlic and salt. Add in stock and lemon juice simmer for several minutes until reduced and slightly thickened ( I started with 1 cup of stock and ultimately used the remaining cup in order to have a little more sauce). Add the cilantro and the shrimp thoroughly heated sauce, briefly toss add the lemon zest and serve over hot jasmine rice.
Cook rice according to package directions or for a more flavorful confetti rice, add rice to 2 cups of hot chicken stock, 1 tablespoon butter of EVOO, and ¼ cup assorted diced peppers, turn down to low simmer until all liquid is absorbed.