NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)
Provided by Julie Sahni
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield Two servings
Number Of Ingredients 9
Steps:
- Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
- Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
- Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 2 grams, TransFat 0 grams
CURRY NOODLES WITH SHRIMP AND COCONUT
Here is a quick, zesty summer meal, easy to throw together after a day at the beach. You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
Provided by David Tanis
Categories dinner, noodles, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
- Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
- Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
- Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
- Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
- Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 19 grams, Sodium 735 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.
Provided by Julie Sahni
Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper
Yield Serves 6
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
BOMBAY RICE WITH SHRIMP
This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers, brunches and even at an engagement shower for a friend. Along with her gift, I enclosed this recipe. -Sherry Flaquel, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions., Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 367 calories, Fat 13g fat (4g saturated fat), Cholesterol 117mg cholesterol, Sodium 802mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 20g protein.
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