| 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 <ccraig@mail.solinet.net> <sol131@sol1.solinet.net>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When God ordains, He sustains.”