Still cleaning out the freezers… :)
I am quite embarrassed to reveal that one recent dinner came as a result of my finding a bag of jumbo butterflied shrimp, in the bottom of the bottom-most basket in the biggest freezer, which had been there since July 2009. *blush* I’ve come across it on occasion, and was “saving” the shrimp for grilling, but I cleaned and covered our grill last week. I also thought that it probably should be cooked in a sauce since it may not have the best flavor or texture after being frozen for so long.
In one of my favorite cookbooks, Curry, Fire & Spice by Mridula Baljekar, I found a recipe for King Prawn Korma which fit the bill nicely. It was also a snap to make. The shrimp were surprisingly good, just a little tough, but the flavor of the sauce more than made up for it. I served the shrimp over rice with some vegetables also sautéed in Indian spices. I soooo adore Indian food! :)
* Exported from MasterCook *
King Prawn Korma
Recipe By: Mridula Baljekar
Servings: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound jumbo shrimp -- (about 10-12) Peeled and deveined; well-drained if
previously frozen
2 tablespoons plain yogurt
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon tomato paste
1/4 cup coconut milk
1 teaspoon chili powder
2/3 cup water
1 tablespoon canola oil
1 teaspoon crushed garlic
1 teaspoon grated ginger root
1 piece cinnamon stick -- 1"; halved
2 whole green cardamom pods
1 tablespoon chopped fresh cilantro
Mix yogurt through chili powder in a bowl. Slowly add water and whisk until combined. Season with salt, if desired. Set aside.
Heat the oil in a wok and add the garlic through cardamom and fry over low heat for 1-2 minutes (do not allow spices to burn). Pour in the yogurt mixture and bring to a boil, stirring occasionally. Add the prawns and cook, stirring constantly, until sauce starts to thicken and prawns are opaque.
Served over hot steamed rice, sprinkle with cilantro.
Source:
"Curry Fire & Spice: Over 150 Great Curries from
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Per serving: 197 Calories (kcal); 9g Total Fat (4g Saturated); (43% calories from fat); 24g Protein; 4g Carbohydrate; 173mg Cholesterol; 214mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : I used lowfat yogurt and light coconut milk.
*I also stirred in 1/2 teaspoon of coconut extract just before serving to "punch up" the coconut flavor.*
*Note to Vicci the Forgetful-- place the coconut extract bottle on one of the dinner plates so you don't forget this step. :)
Also added red pepper flakes at the table.
