Back In The Old Shrimp Saddle

Back In The Old Shrimp Saddle

Back In The Old Shrimp Saddle

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   5 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)
  • 10 curry leaves (you can substitute 4 bay leaves)
  • 4 tsps of ground coriander
  • 1/2 tsp of ground cumin
  • 1 tsp of mustard seeds
  • 1 medium onion, chopped
  • 4 dried red peppers
  • 1 tsp of salt
  • 1 fresh green serrano chili split in half
  • 2 lbs of shrimp
  • 1/2 tsp of tamarind concentrate
  • 1/4 tsp of turmeric
  • 1/2 cup of grated dried unsweetened coconut
  • 4 Tbs of vegetable oil
  • 8 fluid ounces Water
Instructions

Shell and devein 2 lbs of shrimp and set them aside.Dissolve 1/2 tsp of tamarind concentrate in 2 Tbs of hot water and set it aside.In a wok or skillet toast:1/2 cup of grated dried unsweetened coconut1/2 cup of thinly sliced onion in 1 Tbs of vegetable oil

Stir it around until the coconut turns a toasty brown.

Place the onion coconut mixture in a food processor, spice grinder or blender.

Add a tiny bit of water and grind the whole thing into a paste.Set it aside

Wipe the skillet or pan clean.

Heat 2 Tbs of vegetable oil

When the oil is hot toss in:1 cup of thinly sliced onion

Stir the onion around until it softens.

Add in:1 cup of water4 tsps of ground coriander1/2 tsp of ground cumin1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)1/4 tsp of turmeric1 fresh green serrano chili split in half1 tsp of salt

Mix it all together, turn the heat down and add in the shrimp.Cook for 5 minutes or so.

Add in the coconut and tamarind mixture and simmer for another 5 minutes or so until the shrimp turns color.Take the shrimp off the heat.In a small skillet or pan heat:1 Tbs of vegetable oil

When the oil is hot add in:1 tsp of mustard seeds10 curry leaves (you can substitute 4 bay leaves)4 dried red peppers

When the mustard seeds start to pop, pour everything into the pan of shrimp, stir it all together. Taste for salt.

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