Craving an Easy Shrimp Dinner? Make This Curry.
Sweet-sour tamarind paste, coconut milk and stir-fried mushrooms enhance this quick shellfish dish.
'For me, every meal begins at the market — in this case, the fish market. The routine is always the same: Check what’s on display, find the most fetching option and consider guests’ tastes (and the contents of my wallet). Take the plunge.
On a recent trip, I saw many attractive possibilities, but it was the wild Georgia shrimp, still in the shell, that caught my eye. With a little ingenuity, a pound of these beauties could feed a table of four. But, the question was, how?
It would be easiest to toss them, unshelled, into a pot of boiling water, seasoned with plenty of salt and aromatics, then serve them with melted butter or a mayonnaise-based sauce for dipping, some crusty French bread or a few boiled potatoes. Peeling the shrimp at the table would be part of the evening’s entertainment.
For something fancier, I could peel and devein the raw shrimp — it’s not difficult, though some fishmongers will do it for you — and sauté them in butter. Add salt, pepper, tarragon, perhaps, a splash of white wine, and they’re done in minutes. Serve with steamed rice. . .
But maybe because it was a warm, sunny day, I made a relatively simple shrimp curry. For best results, I let the shrimp steep in spices for a bit, starting with a combination of salt and pepper, turmeric, cumin and coriander, and adding chiles and sweet-sour tamarind paste. Mushrooms, a natural pairing, also played a part. You can use whatever cultivated varieties you can find, whether button-type brown or white ones, pale gray or golden oyster mushrooms.'>>>
https://www.nytimes.com/2018/06/15/dining/shrimp-curry-recipe.html?
Coconut Shrimp Curry With Mushrooms
https://cooking.nytimes.com/recipes/1019365-coconut-shrimp-curry-with-mushrooms
= new reply since forum marked as read
