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  Curried Shrimp
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
1 lb Shrimp -- large
2 tsp Olive oil
1 medium Onion -- coarsely chopped
1 tsp Garlic -- coarsely chopped
2 tsp Curry powder
1 Piece lemongrass -- sliced
Crosswise
1/3 cup Fresh ginger -- coarsely
Chopped
8 Whole cardamom pods
2 cup Tomato juice -- unsalted
1/2 tsp Salt
1/3 cup Nonfat yogurt
1/2 medium Cucumber -- peeled, seeded,
Dice
1/4 tsp Garam masala
1/2 tbsp Fresh lemon juice
1 tbsp Fresh mint or cilantro --
Chopped
12 Sprigs cilantro -- for
Garnish
Instructions:
Peel and devein shrimp, reserving shells and leaving tails. Cover;
refrigerate. Heat oil in a medium saucepan over medium-low heat. Add
onions and garlic; cook, stirring often, until onions are
translucent, about 5 to 7 minutes. Reduce heat to low and add shrimp
shells, curry, lemongrass, ginger and cardamom. Cook, stirring often,
until shells are pink, about 5 minutes. Add 4 cups of water, tomato
juice and salt. Raise heat and bring to a boil. Reduce heat to medium
low and simmer, skimming off skum as necessary, about 1 hour. Combine
yogurt, cucumber, garam masala, lemon juice and chopped mint or
cilantro. Cover and refrigerate. Strain stock, pressing on solids,
into a mediym saucepan. Return to a boil. Reduce heat so that the
stock is at a bare simmer. Add shrimp; poach, adjusting heat as
needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to
a dish and cover with foil. Raise heat to medium high; simmer liquid
until it is reduced by half, about 20 minutes. Pour the asuce over
the shrimp; garnish with cilantro sprigs and serve with reserved
cucumber relish.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve
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