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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2003
- 20 dried red hot peppers
- 6 cloves garlic chopped
- 1 onion chopped
- 1 tablespoon minced gingerroot
- 3 stalks lemongrass trimmed (or 3 strips lemon rind)
- 1 tablespoon vegetable oil
- 12 whole cloves
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 3/4 teaspoons salt
- 3/4 teaspoons ground cumin
- 4 teaspoons packed palm sugar
- 4 teaspoons packed light brown sugar
- 2 lbs extra-large shrimp peeled and deveined
- 2 tablespoons limes
- 2 tablespoons lemon juice
- Coriander sprigs
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 347 mg
- Protein 18 g
- Calories 138.0
- Total fat 3 g
- Cholesterol 129 mg
- Saturated fat trace
- Total carbohydrate 9 g
- Iron 25.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 7.0