Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes

I've been wanting to make this recipe for Indian-inspired shrimp for an entire year, ever since I received my copy of Emeril 20-40-60.  The recipe looks beautiful in the book, lots of glorious shrimp sitting in a spicy red sauce served over rice.  I knew it would be something different and unique, but I also knew that I was probably going to be the only one in my household who would want to eat it (my family is full of picky eaters).  I filed this recipe away in my stack of recipes to share with my Mom, who adores shrimp in any and every style she can get her hands on.  Finally the time came where Mom and I could sit and enjoy this terrific meal.  Thank God for my Mom who is always more than willing to share in my kitchen experiments.  Each and every one of them.

Indian-Inspired Shrimp with Coconut, Chiles, and Tomatoes

Adapted from Emeril 20-40-60 Fresh Food Fast

Makes 4-6 servings

2 tablespoons butter

2 teaspoons mustard seeds

2 teaspoons cumin seeds

1 cup finely chopped red onion

4 green serrano or jalapeno chiles, seeded and finely chopped

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

One 14.5-ounce can diced tomatoes with juices

One 13.5-ounce can unsweetened coconut milk

1-1/2 pounds medium shrimp, peeled and deveined

2 teaspoons salt

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh chives 

Steamed basmati rice, for serving

Melt the butter in a 14-inch saute pan over medium-high heat.  Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute.  Add the onion, chiles, ginger, and garlic and saute, stirring occasionally, until the onion is translucent, about 3 minutes.  Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3-4 minutes.  Raise the heat to high and add the coconut milk. (Do not walk away and scald the mixture).  Simmer until the milk is reduced by half, 3-4 minutes.

Season the shrimp with 1-1/2 teaspoons of the salt.  Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.

Remove the pan from the heat.  Season with the remaining 1/2 teaspoon salt, and garnish with the cilantro and chives, if desired.  Serve immediately over steamed basmati rice.

Notes/Results:  This is a beautifully spiced meal that is full of heat, both from the spices and the jalapenos.  The shrimp cook at a slow simmer in the sauce and become extremely tender.  This is a different take on the typical shrimp recipe and we really enjoyed it.