Chili Shrimp
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 138 |
| pro | 18 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 1 g |
| chol | 129 mg |
| sodium | 347 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 25% |
| vit A | 4% |
| vit C | 7% |
| folate | 5% |
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20 dried red hot peppers
6 cloves garlic, chopped
1 onion, chopped
1 tbsp (15 mL) minced gingerroot
3 stalks tender lemongrass, trimmed (or 3 strips lemon rind)
1 tbsp (15 mL) vegetable oil
12 whole cloves
2 tsp (10 mL) ground coriander
1 tsp (5 mL) turmeric
3/4 tsp (4 mL0 each salt and ground cumin
4 tsp (20 mL) packed palm or light brown sugar
2 lb (1 kg) extra-large shrimp, peeled and deveined
2 tbsp (25 mL) lime or lemon juice
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
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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
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