Wednesday, March 9, 2011

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.


  1. This looks fantastic. So many spices/flavors going on. I like that. If I didn't know any better, the picture would lead me to believe this was a Creole style dish!

  2. This sounds so good. I need shrimp, it's been far too long since I've eaten any...and I want that plate right there. Up above. Looks seriously mouthwatering, Kim.

  3. I may not be the biggest shrimp lover but I can tell that with this combo of Indian spices....the coconut and the chiles and the cumin and all the rest...that it must be delicious! So fun that you can share this with your mom!

  4. My hubby is allergic to seafood, but I'm totally bookmarking this one to try next time he is out of town.

  5. Kim, this is a beautiful dish. The dish looks very light but, it is packed with flavor and a little heat. Awesome.


  6. No wonder you wanted to make this - it's glorious and pretty! That is one sweet Mom you have! I wonder if I can prevail upon my daughter to make me this...

  7. This sounds like a wonderful dish! YUMMMMMM

  8. I need to cook with shrimp more often. This would be a good place to start.

  9. That's sweet! I had written something similar about my Dad and his experience with my peanut butter noodles but I edited it out at the last moment - wishing I had left it in now. Anywhoo the shrimp sounds like something I would love - I would gladly share this with you too!

  10. Thank you so much for you comment :) Yes, black chickpeas can be a bit difficult to find (Indian and Pakistani shops sell them) but regular chickpeas are lovely too.

    I dont eat seafood or fish myself, but cook it for hubby once a week - the only time I cook without tasting!! I was going to make shrimps on Monday but they were all sold out.

  11. Emeril sure kicked this shrimp in spicy red sauce up a notch. I like the idea of the coconut milk in it and the fact that the shrimp didn't overcook.

    Lovely dish Kim.

  12. Velva sent me over to meet you! I can't believe my good fortune to have two delicious recipes to try. The shrimp dish sounds perfect for us and that pot roast in potato skins looks so delicious. Great presentation!


  13. I adore meals like this which are so full of flavor. Awesome recipe, Kim!

  14. Kim ~ I love stopping by, I know I will find some mouthwatering creations. Your shrimp dish sounds epic.

  15. I've been looking for more Indian inspired dishes lately and this looks awesome. Fantastic flavor combination and I bet the coconut milk just added that little extra something. I can't wait to try this one myself. Thanks for sharing Kim!

  16. You are definitely the queen of shrimp! Lovely dish, you can't go wrong with coconut and chilies!

  17. Love shrimp,.. it's looks yummy. Makes me hungry :D

  18. Such a great idea to add all the Indian flavors--this truly looks delicious and of course you had me with the creamy coconut milk. ;-)


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