Shrimp in Spicy Coconut Milk

evelyn/athens's Note:

This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

Paste

• 3 small dried red chilies, such as cayenne or 1 ½ teaspoons dried hot red pepper flakes
• 1 inch fresh ginger , peeled
• 6 cloves garlic
• 5 macadamia nuts
• 1 ½ teaspoons ground cumin
• ½ teaspoon turmeric

Shrimp

• 1 ½ lbs large shrimp (about 30)
• 1 ½ medium red onions , peeled,halved lengthwise and cut into julienne strips
• 2 tablespoons corn oil
• 1 cup well-stirred canned unsweetened coconut milk
• 1 tablespoon packed light brown sugar
• 1 teaspoon salt
• 2 tablespoons fresh lime juice , to taste
• steamed rice (to accompany)

Directions:

1. For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
2. Shell shrimp, leaving tail segment intact, and devein.
3. In a colander, rinse shrimp and drain well.
4. Heat a large skillet over moderately low heat until hot.
5. Cook paste in oil, stirring until fragrant, about 5 minutes.
6. Add onions and cook, stirring, until softened.
7. Stir in coconut milk, brown sugar and salt and bring to a boil.
8. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
9. Serve shrimp with rice.

Reviews

[Picholine]

Absolutely tantalizing! I didn't have macadamia nuts so substituted almonds. At the last minute, I found I was out of fresh ginger, so I used 1 teaspoon powdered. It turned out spicy, creamy, rich and and wonderfully aromatic. Thanks for posting this, Evelyn!

[Amber Jardine]

Absolutely spectacular!!! I used almonds instead of macadamia nuts. Was very well received by my dinner guests. Sent one couple home with the recipe. I will make again and again. I will try with pumpkin or yams next time.

[Lil Monkey]

This was lovely! I'm not a fan of cumin so I was hesitant to try this but I used the whole amount and it was just delicious. I had to use peanut oil and lemon juice since that's all I had on hand. Also, I left the shrimp in the fridge too long and it turned pink -EW! I substituted 1 lb. of button mushrooms cut in half. I can't wait to try it with the shrimp.