Tuesday, August 12, 2008

Poached Shrimp (in a slow-cooked onion sauce)

This recipe is sick! And I mean that in the "urban dictionary" way: crazy, cool, insane. It all revolves around this amazing sauce which has the consistency of a thick pasta sauce (which is possibly why they suggest serving it over pasta) with some really creative flavors. The core come from the fried onion paste which is made from caramelized onions. Add to that a bunch of other spices and slow cook it until everything blends together and then serve it with some shrimp... heaven!

Poached Shrimp in a Slow-Cooked Onion Sauce
bhuna hua jhinga
serves 6

2 Tablespoons canola oil

4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick), coarsely chopped

1 cup Fried Onion Paste

2 tablespoons tomato paste

2 teaspoons mango powder or fresh lime juice

2 teaspoons coriander seeds, ground

1 teaspoon cumin seeds, ground

1 teaspoon fine black salt

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne (ground red pepper)

1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on

2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Heat the oil in a medium-size saucepan over medium heat. Add the ginger and garlic, and stir-fry until golden brown, 1 to 2 minutes.

Using a slotted spoon, transfer the garlic and ginger to a blender jar. Pour in 3/4 cup water, followed by the onion paste and tomato paste. Puree, scraping the inside of the jar as needed, to form a thick, reddish-brown paste. Transfer the paste to the same saucepan. Pour 1/4 cup water into the blender jar and swish it around to wash it out. Add this to the pan.

Stir in the mango powder, coriander, cumin, black salt, turmeric, and cayenne. Cover the pan and simmer the sauce over medium heat, stirring occasionally, until the oil starts to form a few shiny drops around the edges, 5 to 8 minutes.

Stir in 1/2 cup water, cover the pan, and simmer, stiffing occasionally, until there is a thin film of oil on the surface, 8 to 10 minutes.

Pour in 1/2 cup water and repeat one last time: cover the pan and simmer, stirring occasionally, until there is a thin film of oil on the surface, 8 to 10 minutes.

Add the shrimp and stir once or twice. Cover the pan and poach, stirring occasionally, until the shrimp are salmon-orange, curled, and tender, 8 to 10 minutes.

Sprinkle with cilantro and serve.


Brilynn said...

That looks awesome! I love the use of caramelized onions.

StellaMae said...

I love the look of this dish. I will try it. Also, your blog is fantastic!

Jude said...

I've always wondered about that cookbook -- it's just freakin everywhere. thanks for the sample recipe!

Pia said...

Wow, that looks good! I've never heard of mango paste. Did you use that or lime juice? Do you think Tamarind paste would work also?

Valentina said...

This sauce sounds divine. I feel very tempted.

kimberly said...

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