Chili Shrimp

By The Canadian Living Test Kitchen

48 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	138138 cal
pro	18 g18g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	9 g9g carb
fibre	1 g1g fibre
chol	129 mg129mg chol
sodium	347 mg347mg sodium
% RDI:	-
calcium	66 calcium
iron	2525 iron
vit A	44 vit A
vit C	77 vit C
folate	55 folate

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Heat Rating: Fiery For dinner, serve these fiery crustaceans with rice and vegetable dishes, such as garlicky sautéed eggplant or zucchini and blanched bok choy. You can also serve them as an appetizer with crusty bread.

Ingredients

20 dried red hot peppers 20 20dried red hot pepperdried red hot peppers
6 cloves garlic , chopped6 6cloves garlic, chopped
1 onion , chopped1 1oniononions, chopped
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
3 3stalks stalkstender lemongrass, trimmed (or 3 strips lemon rind)
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
12 whole cloves 12 12whole cloves
2 tsp ground coriander 2 2tsp tspground coriander
1 tsp turmeric 1 1tsp tspturmeric
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp ground cumin 3/4 3/4tsp tspground cumin
4 tsp packed palm sugar 4 4tsp tsppacked palm sugar or light brown sugar
2 2lb lbextra-large shrimp, peeled and deveined
2 tbsp lime 2 2tbsp tbsplime or lemon juice
Coriander sprigs Coriander sprigs

Preparation

Break hot peppers in half; shake out and discard seeds. Soak in 1 cup (250 mL) warm water until softened, about 20 minutes.

In blender or food processor, purée together hot peppers and soaking liquid, garlic, onion and ginger; set aside.

Pressing on side of knife, lightly crush lemongrass; cut into 2-inch (5 cm) long pieces.

In large saucepan, heat oil over medium heat; cook lemongrass, cloves, ground coriander, turmeric, salt and cumin, stirring, until fragrant, about 20 seconds. Add hot pepper mixture and sugar; simmer, stirring often, until thick and pasty, 6 to 8 minutes.

Stir in shrimp; cover and cook over medium-low heat, stirring occasionally, until pink and firm, 7 to 8 minutes. Stir in lime juice. Garnish with coriander sprigs.

Additional information :

Milder Version: Reduce the number of dried hot peppers to 6 and soak in 1/2 cup (125 mL) warm water. Broil or grill 2 sweet red peppers, turning often, until skins are charred. Peel, core and seed. Add to blender along with hot peppers and soaking liquid. Proceed with recipe.

Source : Canadian Living Magazine: May 2003