31 January, 2015

Curried Shrimp and Rice with Okra | New England Soup Factory Cookbook

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Curried Shrimp and Rice with Okra ingredients (21)
Makes 10 to 12 servings
Stage 1
2 Tbsp olive oil
3 cloves garlic, minced
1.5 cups diced onions
1/4 cup diced celery
2 cups diced carrots
1.5 cups diced red bell peppers
4 Tbsp minced fresh ginger

Stage 2
2 Tbsp curry powder
2 tsp ground coriander
1/2 tsp cayenne pepper
1 cup shredded coconut
2 cups (16-oz US) canned diced tomatoes, drained
12 cups fish stock or clam juice

Stage 3
2-lbs large raw shrimp, peeled and deveined

Stage 4
1 (16-oz) can coconut milk
3 Tbsp honey
3 cups cooked white rice
1-lb sliced fresh or frozen okra
1 bunch fresh cilantro, chopped
2 Tbsp freshly-squeezed lime juice
Kosher salt, to taste


Notes:  This recipe inspired Curried Pumpkin, Tomato & Okra with Rice recipe.


Curried Shrimp and Rice with Okra directions
Stage 1:  Sauté
Heat a stockpot over Medium-High heat and add the olive oil. Add minced garlic and the next five ingredients (through minced fresh ginger); sauté for five (5) minutes.


Stage 2:  Prepare the base
Add the curry powder, ground coriander and cayenne pepper; stir well. Add the shredded coconut, diced tomatoes and fish stock or clam juice. Bring to a boil. Then, reduce heat to Medium, cover and simmer for twenty (20) minutes.     Back to Top


Stage 3: Cook shrimp
Add the shrimp; cover and and simmer for ten (10) minutes more.


Stage 4:  Finish and serve
Add the coconut milk, honey, cooked white rice, okra, cilantro, lime juice and Kosher salt. Cook for five to seven (5 to 7) minutes.

Serve warm.     Back to Top


Adapts recipe from Marjorie Druker and Clara Silverstein, New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup (Nashville: Thomas Nelson, Inc., 2007), 75.


You might like:
Chef Paul Prudhomme's Rich Seafood Stock
Emeril's Brown Chicken Broth


Index
okra
restaurant
rice
shrimp
Soups, Gumbos and Stews > C > curried
Soups, Gumbos and Stews > S > shrimp

Page Last Updated 25 May 2015

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