Curried Shrimp with Lemon and Ginger


1 tbs garam masala
2 inch piece of fresh ginger, peeled and minced
2 garlic cloves, minced
1 lb large shrimp, peeled, deveined, tails on
4 scallions, sliced on a bias
3 tbs fresh cilantro, chopped
grated rind and juice of 1 or 2 lemons
kosher salt and black pepper to taste
1/4 cup creamed coconut
1/2 tsp saffron threads
3 tbs cashew nuts
1 tbs vegetable oil
2/3 cup whipping cream
fresh cilantro, chopped for garnish
  • Mix together the garam masala, ginger and garlic.
  • Place the cleaned shrimp in a flat non metallic dish and rub with the spice mixture. Cover and let marinate in the refrigerator overnight.
  • Chop the scallions and max half of them with the cilantro, lemon rind, 3 tbs lemon juice and seasoning,
  • Place the fillets on a plate and spoon a little of the scallion mixture over each one.
  • Put the coconut cream, saffron and cashew nuts in a blender or food processor with 3 tbs of water. Pulse until smooth.
  • Heat oil in a large shallow flameproof casserole and saute the remaining scallions for 2-3 minutes.
  • Add the coconut liquid along with shrimp and any remaining marinade.
  • Bring to a boil and cover.
  • Place in a preheated 350 degree oven until the shrimp are cooked through, about 10-13 minutes.
  • Remove the cover and add the cream and heat gently, without boiling, about 2-3 minutes longer.
  • Taste for seasoning and adjust if necessary.




20 min


10 min


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