I say there is always room to give more love in this world. Cooking dinner is one of the ways I like to do this. So unlike the cynics who call it a Hallmark holiday or one that benefits those in the chocolate, flower or restaurant business, I embrace February 14 and take it as a day to go all out and make something for dinner I don’t typically cook.
Large, wild caught shrimp are pricey so make them your splurge. In this recipe they’re bathed in a sauce made with fresh ginger and garlic, and scented with garam masala, curry powder and coriander. Why large shrimp? They make a bigger statement on the plate and there are less of them per pound meaning fewer peels, tail and veins to remove. And definitely buy wild for their sweet flavor and firm but delicate texture.
Garam Masala is a blend of ground spices commonly used in Indian cuisine and there are as many versions as people making it. Garam is the Indian word for warm or hot. Typically it will contain some combination of ground peppercorns, dried chile, cloves, cinnamon, cumin, nutmeg, cardamom, fennel and bay leaf. I take the easy way out and buy it at a spice store or in the bulk section of many grocery stores. You’ll love the way it gently infuses your house with its warm smell when you are cooking with it.
Serve these warm and spicy shrimp with my favorites – over cooked brown basmati recipe and with a side of a simple pickled cucumber salad – both recipes are included.
- 2 tablespoons butter or vegetable oil
- 1 cup chopped onion
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 28 oz canned crushed tomatoes
- ¾ cup water
- 2 teaspoons sugar
- 1-1/2 lb large shrimp (16-20 per pound count) peeled, tail and vein removed
- ½ cup plain yogurt (I prefer Greek style)
- 1 tablespoon lemon juice
- Kosher salt
- Fresh ground black pepper
- Melt butter in a large skillet over medium heat; add onions, ginger and garlic and cook and stir until softened and lightly browned, about 4 to 5 minutes.
- Add garam masala, curry powder, coriander, turmeric and cayenne pepper and stir to release flavors, about 1 minute. Stir in tomatoes and water; bring to a gentle simmer (bubbles gently) and cook over low heat until reduced slightly, about 6 to 8 minutes.
- Add shrimp; cover and simmer over low heat just until shrimp are cooked, about 3 to 5 minutes (to check for shrimp doneness – remove one and cut in half – flesh should be opaque).
- Stir in yogurt and cook over low heat just until heated through. Add lemon juice, then taste and season with salt and pepper.
- Serve with cooked brown basmati rice and Pickled Cucumber Salad (recipes follow).
- To make cooked brown basmati rice: Rinse 1 cup of brown basmati rice and put in a saucepan; stir in 2 cups of water and a large pinch of Kosher salt. Bring to a boil, stir and reduce heat to a low simmer; cover and cook until water is absorbed and rice is tender, about 30 minutes. Makes 3 cups of cooked rice.
- 2 tablespoons water
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 2 tablespoons chopped cilantro
- 2 teaspoons finely chopped serrano pepper
- Pinch kosher salt
- Pinch fresh ground black pepper
- 1 English cucumber
- In a small saucepan or a microwave safe dish, whisk together water, vinegar and sugar; heat just until sugar dissolves, about 45 seconds. Allow cooling to room temperature, then stir in cilantro, serrano, salt and pepper.
- Cut cucumber in half widthwise, then cut into thin slices. Fold together cucumber slices and vinegar/sugar mixture and allow sitting 30 minutes.