Curried Shrimp

Name: Curried Shrimp
Yield: serves 4
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired); Coarse salt; 2 tablespoons tomato paste; 2 teaspoons curry powder, preferably Madras; 1/2 teaspoon ground ginger; 4 plum tomatoes, quartered lengthwise and cut into large chunks; 1 1/2 cups water; 1 pound fresh or frozen (thawed) shrimp (36 to 40 count), peeled and deveined (see page 361); 1/4 cup sour cream or plain yogurt; 1 tablespoon fresh lime juice, plus lime wedges, for serving (optional); Cooked rice, such as basmati or jasmine, for serving (optional)

December 22, 2011

This quick-cooking dish proves that you can make flavorful Indian curries entirely from scratch with just a handful of fresh (and easy to find) ingredients.

Recipe information

Yield
serves 4

Ingredients

2 tablespoons olive oil

1 large onion, thinly sliced

1 jalapeño chile, finely chopped (ribs and seeds removed for less heat, if desired)

Coarse salt

2 tablespoons tomato paste

2 teaspoons curry powder, preferably Madras

1/2 teaspoon ground ginger

4 plum tomatoes, quartered lengthwise and cut into large chunks

1 1/2 cups water

1 pound fresh or frozen (thawed) shrimp (36 to 40 count), peeled and deveined (see page 361)

1/4 cup sour cream or plain yogurt

1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)

Cooked rice, such as basmati or jasmine, for serving (optional)

Preparation

Step 1
Heat oil in a large skillet over medium. Add onion, jalapeño, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
Step 2
Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add the water; simmer until tomatoes break down slightly, 3 to 5 minutes. Add shrimp; cook, stirring occasionally, until opaque throughout, 3 to 4 minutes. Remove from heat.
Step 3
Add sour cream and lime juice to skillet; stir to combine. Serve immediately over rice, with lime wedges alongside, as desired.
Cooking with Jalapeños
Step 4
Jalapeños get their heat from the seeds and ribs. If you prefer food that is less spicy, halve chile lengthwise and scrape out seeds and ribs with a paring knife before chopping the flesh (otherwise, just chop the entire jalapeño). It’s a good idea to wear plastic gloves when working with them.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsCurry Shrimp Shellfish Seafood Plum Tomato Tomato Vegetable Sour Cream Dairy Yogurt Jalapeño Chile Main Dinner Nut Free Gluten Free Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Cooking with Jalapeños

Step 4

Recipe notes