Hot and Spicy Curried Shrimp
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
2 Tbsp. ground turmeric
1 Tbsp. crushed dried chiles
1 Tbsp. cumin seeds
1/2 Tbsp. coriander seeds
1/2 Tbsp. ground cloves
1/2 Tbsp. ground ginger
1/2 Tbsp. garlic powder
1/2 tsp. yellow mustard seeds
1/2 tsp. ground black pepper
1/2 tsp. ground allspice
1/8 tsp. ground cinnamon
2 pounds peeled and deveined shrimp
2 tsp. salt
1/4 cup vegetable oil
2 cups chopped onion
1 Tbsp. minced garlic
2 tsp. minced fresh ginger
2 sprigs fresh thyme
2-4 Thai chiles, stemmed, seeded, and finely chopped
2 cups chicken broth
1 can unsweetened coconut milk
1/2 cup diced peeled and seeded tomatoes
1 Tbsp. light brown sugar
2 tsp. fish sauce
2 Tbsp. finely chopped fresh cilantro leaves
cooked basmati or jasmine rice, for serving
Instructions:
In a medium skillet or saute pan combine the turmeric, chiles, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until the spices become fragrant and are just beginning to smoke. Remove the spices from the heat and transfer to a shallow plate and allow them to cool completely. Transfer the ingredients to a coffee grinder or spice mill and process until very finely ground. Reserve 6 Tbsp. of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose. In a mixing bowl combine the shrimp, 2 Tbsp. of the curry powder, 1 tsp. of the salt and 2 Tbsp. of the vegetable oil and set aside, covered, for 20 minutes.
In a large Dutch oven, heat the remaining 2 Tbsp. of vegetable oil, and, when hot, add the shrimp and cook, turning occasionally, until golden brown on both sides, 2-3 minutes. Using a slotted spoon, transfer the shrimp to a platter or heatproof bowl and set aside. Add the onion, garlic, ginger, thyme, Thai chiles and remaining 4 Tbsp. of curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, tomatoes, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until the sauce has reduced enough to coat the back of a spoon, about 45 minutes. Stir in the shrimp, fish sauce, and cilantro and adjust seasoning, if necessary.
Serve the shrimp and sauce ladled into the center of shallow wide-rimmed bowls, garnished with hot cooked basmati rice.
Recipe by Emeril Lagasse, 2006.