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Martha's Curried Shrimp with Cinnamon Basmati Rice

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Seafood
Recipe Preparation Level: moderate
    This healthy quick-cook meal incorporates flavors traditionally associated with Indian cuisine—hot curry, cloves, and cinnamon—with shrimp and long-grain basmati rice.

    Literally translated as “queen of fragrance,” basmati is prized for its distinct nutlike flavor and aroma. The grain is aged for at least a year, and over time it loses its moisture content, gaining a wonderfully intense flavor. And unlike other long grains, basmati rice grows in length, not width, as it cooks. When preparing basmati, or any rice, always rinse it first to rid the surface of starch and any foreign particles. Also, let the rice rest after cooking so it will retain its shape and not become sticky or mushy.

    When selecting shrimp, make sure they smell like the sea without a hint of ammonia or a strong “fishy” odor. Deveining small and medium shrimp is unnecessary (unless for cosmetic purposes). However, because the intestinal veins of larger shrimp contain grit, they should always be deveined. When storing fresh shrimp, rinse them under cold water, and drain thoroughly. Cover them tightly with plastic wrap, and refrigerate no longer than two days.

    Serves 4

    2 oranges
    1 pound large shrimp, tails on, peeled and deveined
    1 tablespoon hot curry powder
    Coarse salt and freshly ground black pepper
    2 tablespoons olive oil
    1 small onion, cut into 1/4-inch dice
    2 stalks celery, strings removed, cut into 1/4-inch dice
    1 teaspoon dried oregano
    1 cup tomato juice
    1/2 cup heavy cream
    Cinnamon Basmati Rice with Golden Raisins (recipe follows)
    Sprigs fresh oregano, for garnish

    1. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.

    2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.

    3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.

    4. Heat remaining tablespoon oil. Add onion, celery, dried oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.

    5. Return shrimp to skillet, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Serve over Cinnamon Basmati Rice with Golden Raisins, and garnish with fresh oregano.


    Serves 4

    1 tablespoon unsalted butter
    1/2 medium yellow onion, cut into 1/4-inch dice
    Pinch ground cloves
    1/4 teaspoon ground cinnamon
    1 cup uncooked basmati rice
    1 bay leaf
    1 stick cinnamon
    2/3 cup golden raisins
    Coarse salt and freshly ground black pepper

    1. Melt the butter in a medium saucepan over medium heat. Add the onion, cloves, and ground cinnamon; cook until onion is translucent and mixture is fragrant, about 5 minutes.

    2. Place rice in a sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated with butter mixture.

    3. Add bay leaf, cinnamon stick, raisins, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until water has been absorbed and rice is cooked, 10 to 15 minutes.

    4. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

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