| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 6 | Servings | |
INGREDIENTS
| 1/2 | tb | Olive oil |
| 1 | Onion; finely chopped | |
| 3 | Bunches chives -or- | |
| 12 | Scallions; finely chopped | |
| 4 | Shallots; finely chopped | |
| 6 | Cloves garlic; finely chopped (up to) | |
| 2 | Scotch Bonnet chiles (or other very hot fresh chiles); seeded and finely chopped | |
| 2 | ts | Finely chopped fresh ginger |
| 1 1/2 | ts | Curry powder; preferably Madras |
| 3 | lg | Ripe tomatoes; peeled, seeded and diced |
| 1 | c | Finely chopped fresh parsley |
| 1/4 | c | Chopped fresh cilantro |
| 1 | ts | Chopped fresh thyme -or- |
| 1/4 | ts | Dried thyme leaves |
| 1 | Bay leaf | |
| 1/3 | c | Dark rum |
| 1 | c | Fish stock or bottled clam juice |
| 2 | tb | Tomato paste |
| 18 | Jumbo -or- | |
| 24 | lg | Shrimp (about 1-1/2 lbs.); peeled and deveined |
| 2 | tb | Fresh lime juice; plus more to taste |
| 1/4 | ts | Salt; plus more to taste |
| 1/4 | ts | Freshly ground black pepper; plus more to taste |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium heat. Add onions, chives or scallions, shallots, all but 1 tsp. of the garlic, chiles, ginger, and curry powder. Cook, stirring, until just beginning to brown, 4-5 minutes. Stir in tomatoes, 1/2 cup of the parsley, cilantro, thyme, and bay leaf. Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock or clam juice and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes. (The onion-tomato mixture can be made ahead to this point and kept covered in the refrigerator for up to 1 day. Return vegetable mixture to a simmer before proceeding.) Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime juice, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover with plastic wrap; refrigerate for 20 minutes. Stir the marinated shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3-5 minutes. Stir in the remaining 1 tsp. garlic. Taste and adjust seasonings with lime juice, salt, and pepper. Sprinkle with the remaining 1/2 cup parsley and serve at once. Serves 6. Christi Craig <[email protected]> <[email protected]> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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