Sunday, March 25, 2007

Saturday Night Shrimp Fever

I think I'm becoming a bit of a curry addict. And that's basically what Tandoori seems to be...at least to me. There's no coconut milk in this recipe but all the regular curry spices make an appearance. My inspiration well, I had some curry paste left over from some Tandoori Chicken I made last weekend and I thought Tandoori Shrimp would be the perfect use up. The slaw was just a mish-mash of produce I had in the fridge. Try this one out and let me know how it came out.

Tandoori Shrimp with warm Hoisin Slaw

Ingredients:

1/2 head of cabbage
2 carrots
1/4 of a small onion
1/2 of a large green bell pepper
1 clove garlic
(slice all veg thinly)
Slaw sauce:
4 T low sodium soy sauce
1 T Hoisin
2 t Korean pepper paste
1/2 t grated ginger
Tandoori Curry Paste:
1T grated onion
1T grated garlic
1T grated ginger
2T ground coriander
1T ground cumin
1T ground cayenne
1T paprika
1T ground turmeric
1t ground black pepper
1t kosher salt
(blend together with 2t of oil to form a paste)
1 lb jumbo shrimp
1 cup Jasmine rice

Rub shrimp with half of Tandoori paste and set aside. (Save the rest of the paste for some tandoori {insert protein here}.) Cook rice according to package directions. Coat a large skillet with canola oil and stir fry veggies for 4 minutes (makes sure they still have some bite). Add the sauce mixture to the veggies and cook another 2 minutes. Remove veg from the pan and keep warm until chow time. Coat the same skillet with oil and saute shrimp 2 minutes per side. Top pipping hot bowls of rice with the slaw and shrimp.

Enjoy!

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