Shrimp Roast & Rice

TUESDAY

Shrimp Roast & Rice

Big Red Cookbook

 

Tonight’s dinner is yet, another Canal House-inspired dish.  We really do try to have one seafood meal per week {I have been on a bit of a lag in that sense coming off the Holidays} but here we go…

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

[ Note:  the original recipe in Canal House Cooks Everyday calls for Kashmiri chile powder.  While I ordered this specialty spice from Amazon over the weekend, it failed to arrive in time for this evening’s dinner.  I did a bit of research and found that a substitute for Kashmiri can be made with 3 parts sweet paprika to 1 part cayenne. ]

  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.

Shrimp seasonings

Shrimp Raw 2

Red Chile Peppers Dried

Onion & Garlic

Garlic Minced

Ginger Closeup

At this point, prepare a batch of long-grained white rice.  I prepared a triple batch to ensure enough white rice for my Horchata that I am serving on Friday evening…an end-of-the-week treat!

White, Long-Grained Rice

And the finished shrimp….

Shrimp Roast Finished

 

Shrimp Roast
 
Shrimp Roast {adapted from Canal House Cooks Everyday}:
Author:
Serves: 6-8
Ingredients
  • 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
Instructions
  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.

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