Garlic Ginger Shrimp Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ginger Garlic Shrimp1 lb raw shrimp, thawed and shelled1T butter1T fresh grated ginger3 cloves garlicsalt to tasteGarlic Ginger Butternut Cubes1 large butternut, in small cubes (8C)1T butter1T fresh grated ginger3 cloves garlicCurry1T whole cumin seeds1t ginger powder1/2t corriander1/4t turmeric1/4t cinnamon1/2C water2T Patak's Hot Curry Paste1 onion, sliced3/4C dry chickpeas1C dry lentils6C water (or more)1t salt1 can lite coconut milk
Curry:
In a very large, heavy skillet, add the dry seasonings. Toast them in the dry skillet until fragrant. Stir in the 1/2C water and the curry paste. Add onions and sautee until starting to become tender. Add more water if necessary to prevent sticking.
Once the onions are tender, add the chickpeas and lentils and 6C water. Cover and reduce to a simmer. Stir occasionally, and add water to prevent sticking, if necessary. This can take up to 1.5 hours.
Shrimp and Butternut
While the curry is cooking, in a regular cast iron skillet, melt 1T butter. Sautee 1T each of ginger and garlic for 30 seconds, then add shrimp. Toss and sautee until the shrimp is just done. Remove and hold. (you can refrigerate here if making in advance)
In the same skillet, melt the remaining butter and sautee the remaining garlic and ginger. Add the butternut and sautee, tossing occasionally until the cubes are brown on most sides. (if your skillet is too small, do half at a time).
Test the chickpeas - when they are crisp tender, add the browned butternut and 1t salt. Add more water if necessary - just enough to cover. Don't add too much at this time, just enough to continue cooking the chickpeas and finish the butternut. Keep adding water as necessary.
When everything is tender, stir in the can of coconut milk. Then either stir in the shrimp, or serve re-warmed shrimp on top of the curry on each plate.
Serve over brown basmati rice! (not included in info)
Serving Size: Makes 10 servings, 1C each
In a very large, heavy skillet, add the dry seasonings. Toast them in the dry skillet until fragrant. Stir in the 1/2C water and the curry paste. Add onions and sautee until starting to become tender. Add more water if necessary to prevent sticking.
Once the onions are tender, add the chickpeas and lentils and 6C water. Cover and reduce to a simmer. Stir occasionally, and add water to prevent sticking, if necessary. This can take up to 1.5 hours.
Shrimp and Butternut
While the curry is cooking, in a regular cast iron skillet, melt 1T butter. Sautee 1T each of ginger and garlic for 30 seconds, then add shrimp. Toss and sautee until the shrimp is just done. Remove and hold. (you can refrigerate here if making in advance)
In the same skillet, melt the remaining butter and sautee the remaining garlic and ginger. Add the butternut and sautee, tossing occasionally until the cubes are brown on most sides. (if your skillet is too small, do half at a time).
Test the chickpeas - when they are crisp tender, add the browned butternut and 1t salt. Add more water if necessary - just enough to cover. Don't add too much at this time, just enough to continue cooking the chickpeas and finish the butternut. Keep adding water as necessary.
When everything is tender, stir in the can of coconut milk. Then either stir in the shrimp, or serve re-warmed shrimp on top of the curry on each plate.
Serve over brown basmati rice! (not included in info)
Serving Size: Makes 10 servings, 1C each
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 6.7 g
- Cholesterol: 75.0 mg
- Sodium: 201.1 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 7.9 g
- Protein: 14.3 g
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