Sunday, February 27, 2011

Curry In a Hurry! Shrimp and more...


Shrimp Masala with Coconut-Cilantro Chutney and Yogurt-Pistachio Smoothies


picture from marthastewart.com

Coconut-Cilantro Chutney
picture from marthastewart.com












Ingredients

Makes 1 cup
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup fresh cilantro
  • 1 small seeded fresh green chile (such as serrano)
  • 1/2 cup light coconut milk or water
  • 1/2 lime

Directions

  1. Pulse coconut, fresh cilantro, green chile (such as serrano), and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney. Read more at Marthastewart.com: Coconut-Cilantro Chutney - Martha Stewart Recipes
Shrimp Masala
picture from marthastewart.com












Ingredients

Serves 4 to 6
  • 4 garlic cloves
  • 1 piece (2 inches) fresh ginger, chopped
  • 1/3 cup water
  • 1 bag (16 ounces) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
  • Coarse salt
  • 3 to 4 tablespoons safflower oil
  • 1 pound okra (partially thawed, if frozen), sliced 3/4 inch thick
  • 1 large shallot, thinly sliced lengthwise
  • 1 small fresh green chile, such as serrano, finely chopped
  • 1 tablespoon garam masala (kalustyans.com)
  • 1 1/4 cups light coconut milk

Directions

  1. Pulse garlic, ginger, and water into a paste in a blender. Season shrimp with salt.
  2. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil. Cook shrimp, about 2 minutes per side; transfer to a plate. Reduce heat to medium. Add 2 tablespoons oil to skillet. Working in batches, cook okra for 2 to 3 minutes; transfer to a plate.
  3. Add 1 tablespoon oil to skillet if needed. Cook shallot and chile for 1 minute. Add garlic paste and garam masala. Cook, stirring, for 30 seconds. Stir in coconut milk. Bring to a boil. Reduce heat, and simmer for 1 minute. Return shrimp to skillet; cook for 1 minute. Add okra; cook for 1 minute. Season with salt. Read more at From Martha Stewart Living, February 2011Marthastewart.com: Shrimp Masala - Martha Stewart Recipes

Yogurt-Pistachio Smoothies
picture from marthastewart.com











Ingredients

Serves 4 to 6
  • 2 cups plain yogurt
  • 1/2 cup water
  • 1 1/2 teaspoons finely grated fresh ginger
  • 1/2 cup salted pistachios
  • 1/4 freshly ground pepper
  • 4 ice cubes
  • 1/4 cup finely chopped pistachios

Directions

  1. Blend yogurt, water, ginger, salted pistachios, pepper, and ice cubes until smooth. Divide among glasses. Garnish with finely chopped pistachios.
From Martha Stewart Living, February 2011
Read more at Marthastewart.com: Yogurt-Pistachio Smoothies - Martha Stewart Recipes

Wow, this was good!  In the winter, when life, and our taste buds could use a good "waking up", this dinner is certainly a good choice.  If you are a vegetarian (as I am, but seafood is my sin food), then simply swap the shrimp for tofu!  It is just that easy.  Vegan?  Make the smoothies with almond milk.  Everyone can indulge in a little trip to the far east, even if it's only from the table. 
Let's see, which ingredient should I choose this time to investigate?  I'm going with the pistachio.  I was amazed to see the beautiful purple and pink blushes as I cracked them out of their hard shells.  I've never looked at a pistachio that closely before.  Did you notice that they had purples and pinks?  Maybe you did?  I didn't notice.  Either way, they are beautiful. With their shells cupping the nutty morsel from either side, it reminds me of two hands folded together in prayer.  Let's find out more about this pistachio, shall we? 
Oh my goodness!  That is too funny.  As I was exploring the world of the pistachio, I found out that yesterday was World Pistachio Day?!  I'm beginning to find out that just about everything has a day dedicated to its existence (see my peanut blog for more).  Not only is the pistachio celebrated for its delicious flavor, it also contains some good-for-you health benefits.  Need a little copper in your diet?  Thought so.  Pistachios will gladly provide you with this gorgeous metal.  Additionally, they contain manganese, fiber, protein, thiamine, and phosphorous. On top of those health benefits, they have even more surprises for you.  They are willing to give away some beneficial antioxidants and phytonutrients. Aren't they generous? 

Actually, researchers are now telling us that pistachios are one of the best sources of antioxidants from the plant kingdom. Oh, and if that's not good enough, they are willing to cut the fat for you to become the lowest calorie, lowest fat nut around.  Just don't buy them salted for snacking, because that might defeat the purpose (if you ask me). 
Wasn't that interesting?  Who would have thought that the pistachio was THAT cool?  The more you know....I hope that you enjoy making this delicious dinner with your family.  Until next time...live beautifully!
  Photo Gallery

Sarah is ready to cook.  She told me so herself.  The little cutie now tells me she can "cook all by myself". Yup, it sounds like she's nearing the terrible twos.  Oh no!
I opted for frozen, cooked, peeled and deveined shrimp.  It's faster and easier.
The recipe called for garam masala, but of course my local grocer does not carry that.  I chose this, instead of the other curry used for red meat.  It turned out OK nonetheless.
The yummy coconut milk...I just love this stuff.  And now I have a love for dried unsweetened coconut too.  Side note: I think coconut does wonders for the skin.  I've been eating a tablespoon of coconut oil for the past month or so and it really has made a difference!
The ingredients for the shrimp masala.  As I said earlier, for the strict vegetarians, just use tofu instead of shrimp.
Jordan, working his magic as usual.
The beautiful shrimp.
mmmmm....the shrimp is frying.
He feels like such a man with that apron on.  I think barbecue is in his blood, too.
The gorgeous pistachios.  Notice the purple and pink blush tones.
The okra.  The only thing about okra that I don't like is how slimy it gets!
Mixing in the veggies.
Adding the coconut milk.
Letting it simmer...the kitchen smelled so good!
Now simmering with the shrimp mixed in.  The picture is blurry because the steam is fogging up my camera phone lens.
Still steaming...here I added the veggies to the mix.  I let it cook for a few more minutes.  All done with the shrimp masala.
For the chutney...it starts with a hot pepper.  I used a small piece because the children have very sensitive palates.
In the food processor, the coconut, pepper and other ingredients are ready to marry.
All done.  With a little squeeze of lime...it was perfect.
Sarah is at the dinner table, happily awaiting her dinner.  Gabriel refused to join us.  Guess he wasn't a shrimp fan.  Oh well...maybe next time.
Sarah approves...of the naan at least.  What kid doesn't like carbs the most?  Well, actually I'm a carb lover myself.
Jordan liked the dinner.  He did think that the smoothies were a bit sour, at first.  The plain yogurt might have been switched to vanilla?  I thought it was good (a little sour but still great) too.
The Shrimp Masala with Coconut-Cilantro Chutney and Yogurt-Pistachio Smoothies (in our hands).  The bread in the picture was naan that we purchased ready-made. 

~Dinner Was Served~











2 comments:

Carl said...

Morgan, you are going so global. The dish looks so good! Yes, from your kid's feedback, the smoothies could benefit from some vanilla bean or extract to take the edge off the slight sourness, or add some honey.

The more I read your blogs the more I admire you and your mission. Keep up the good, tasty, and tasteful work.

The Green Mama said...

I love going global. When one cooks cuisine from far away places, it puts our lives into perspective. I know that it makes me realize how diverse and wonderful our planet earth is.

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