Indian-Inspired Shrimp with Coconut, Chiles, and Tomato
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
1/4 cup ghee or vegetable oil
2 tsp. mustard seeds
2 tsp. cumin seeds
1-1/2 cups finely chopped red onion
4-6 green finger hot chiles, seeded and finely chopped
3 Tbsp. minced ginger
2 Tbsp. minced garlic
1/4 cup tomato paste
15 oz. can diced tomatoes
14 oz. can unsweetened coconut milk
1-1/2 pounds 36/40 shrimp, peeled and deveined
2 tsp. salt
1/4 cup chopped cilantro leaves
steamed basmati rice, for serving
Set a 14-inch saute pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6-8 minutes.
Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, about 3-4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes. Season the shrimp with 1-1/2 tsp. of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice.
Recipe be Emeril Lagasse.