Shrimp with Coconut Milk and Cashew Rice
 
submitted by amanda 
 
this dish is adapted from "the varied kitchens of india" by copeland 
marks. although it is a bengali dish, from calcutta, its complex mixture 
of hot and sweet flavors gives it a flavor much like the dishes of 
indonesia. it is best made with very fresh shrimp, and it cooks 
astonishingly quickly. 
 
 
 
1 clove  garlic, minced
1 tsp  minced ginger root
1/2 lb.  shelled and deveined medium shrimp
1 Tbsp  oil
1 cup  coconut milk
1/4 tsp  ground turmeric
1/2 tsp  crushed hot red, pepper
  salt
  freshly ground white pepper
1   heaping tablespoon minced cilantro
  cashew rice (recipe follows)
 
saute garlic, ginger root and shrimp in oil in large skillet until shrimp 
turns pink, about 2 minutes. add coconut milk, turmeric and crushed red 
pepper. cook over medium-low heat 2 to 5 minutes, or until shrimp are 
cooked and liquid is hot. season to taste with salt and white pepper. 
sprinkle with cilantro and serve over cashew rice. makes 2 servings. 
 
note: do not use sweetened coconut milk designed for cocktails. regular 
coconut milk is available 
canned in asian and hispanic food stores. 
 
 
cashew rice 
 
1 Tbsp  butter or margarine
1/2 cup  converted rice
1 cup  chicken broth
1/4 cup  sliced green onions
2 Tbsp  chopped cashews
  salt
  freshly ground white pepper
 
melt butter in medium pan. add rice and saute 1 to 2 minutes over medium 
heat until grains are glossy. add chicken broth and bring to boil. reduce 
heat to low. cover and simmer until rice is tender, 18 to 20 minutes. stir 
in green onions and cashews. season to taste with salt and white pepper. 
makes 2 servings. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 3476) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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