Curried Shrimp with Rice
Shellfish is associated with
hip and kinship.
2 large onions
1 ½ to 2 lbs. Medium to large shrimp
2 T. peanut or vegetable oil
2 ripe tomatoes, peeled, seeded, and chopped
1 red bell pepper, chopped
1 T. minced garlic
2 T. minced fresh cilantro, plus some for garnish
1 T. fresh lemon juice
1 T. cumin
1 t. ground coriander
1 t. black pepper
1 t. turmeric
½ t. ground fenugreek
ground red pepper to taste
salt to taste
hot cooked rice
Place the onions in a deep skillet. Cover and cook over medium-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 minutes. Peel and devein the shrimp. Simmer the shells in just enough water to cover for about 10 minutes. Strain and measure 1 cup stock. Add the oil and salt and pepper to taste to the onions. Increase the heat to medium and cook, stirring occasionally, until the onions are deep brown and almost falling apart. Add the shrimp stock, tomatoes, bell pepper, garlic, cilantro, lemon juice, and the spices. Bring to boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the tomatoes break up and the mixture is saucelike. Taste and adjust the seasonings. Stir in the shrimp and cook until pink and firm, 3 to 4 minutes. Serve over hot rice and garnish with minced cilantro.
Linear Mode
