This recipe was born out of need....to use up a pound of shrimp and some cilantro that I didn't have any other use for. It worked out PERFECTLY. I think I've outdone myself :P
Juicy large shrimp cooked in a blend of creamy cilantro pesto and coconut.
So here's what you need:
1 lb shrimp (you can use most meats and fishes too, but I think this recipe is way better wish seafood, particularly shellfish)
1 large onion
1/2 cup of grated coconut
3/4 bunch of cilantro
2 cloves of garlic
2-5 green chillies (depending on how hot you like it)
Spices:
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 1/2 teaspoons coriander powder
1/2 teaspoon garam masala
Whole garam masala (1 stick cinnamon, 2 cloves, 2 cardamom pods)
What to do:
Blend the cilantro, chillies and coconut together with some oil and a couple teaspoons of water, just enough to get the blender to whiz it up. Throw in some salt with the mixture, and when blended to a fine pesto sauce, marinate the shrimp in the sauce for at least half an hour. In a pan with hot oil, add in the whole garam masala, and 30 seconds later, sliced onion and garlic. Saute until golden brown, then add the spices and fry for another minute and half.
Turn up the heat to high, and throw in the shrimp, stirring constantly. Shrimp doesn't take long to cook, so don't cover and cook the heck out of the little guys. Keep stirring and it should be cooked in about 2-3 minutes. Turn off the heat then, and remove the pan from the heat.
This entree went really well with brown rice. Something about the nuttiness of the rice and coco-nuttiness of the shrimp...pair made in heaven.
Give it a try!
