Recipe by evelyn/athens
This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.
Top Review by Marla Swoffer
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!
- 3 small dried red chilies, such as cayenne or 1 1⁄2 teaspoons dried hot red pepper flakes
- 1 inch fresh ginger, peeled
- 6 cloves garlic
- 5 macadamia nuts
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon turmeric
- 1 1⁄2 lbs large shrimp (about 30)
- 1 1⁄2 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 See How It's Made
- 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.
- Shell shrimp, leaving tail segment intact, and devein.
- In a colander, rinse shrimp and drain well.
- Heat a large skillet over moderately low heat until hot.
- Cook paste in oil, stirring until fragrant, about 5 minutes.
- Add onions and cook, stirring, until softened.
- Stir in coconut milk, brown sugar and salt and bring to a boil.
- Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
- Serve shrimp with rice.