Shrimp Roast
Serves: 6-8
Shrimp Roast {adapted from Canal House Cooks Everyday}:
  • For the Spice Blend ~
  • 4 teaspoons ground coriander
  • 1 teaspoon Garam Masala
  • ½ teaspoon lightly crushed fennel seeds
  • For the Shrimp ~
  • 5 small red chiles, preferably bright red in color
  • 2 pounds medium shrimp, peeled & de-veined
  • 1½ teaspoons sweet paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon coarsely-ground black pepper
  • ½ teaspoon ground turmeric
  • 2 teaspoons kosher salt
  • ½ cup coconut oil
  • 1 large yellow onion, diced
  • 6 cloves fresh garlic, minced
  • 1½ teaspoons fresh ginger, peeled and finely minced
  • 2 tablespoons organic tomato paste
  1. For the spice blend, mix together the coriander, garam masala & fennel seeds in a bowl. Set aside.
  2. For the shrimp, put the chiles in a small glass bowl and cover with 2 cups of boiling water. Allow to steep for 15 minutes. Drain the chiles & mince them...the yield should be approximately 2 teaspoons. Set aside.
  3. Pat the shrimp dry and transfer them to a medium-sized mixing bowl. Add the paprika, cayenne pepper, black pepper, turmeric and salt...tossing to coat. Set aside.
  4. Heat the coconut oil in a large skillet over medium heat. Add the onions and sauté until they begin to brown around the edges ~ 8-10 minutes. Add the garlic, ginger, tomato paste & reserved minced red chiles & fry for 1 minute.
  5. Add the spice blend and fry briefly until fragrant. Increase the heat to high and add the shrimp, stirring constantly until the shrimp are done, about 8 minutes. Transfer shrimp to a serving dish.
  6. Serve shrimp over cooked, white rice {long-grain, or Jasmine}...prepared according to package directions.