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Mike Wolfberg's Recipe for Hot Shrimp Curry

This is one of a dozen recipes developed by Mike for a Concord/Carlisle Massachusetts Newcomers Gourmet Group dinner which took place on 1-Mar-75.

This appetizer was prepared by a volunteer for the cocktail party.

 

  1. Into the (small) jar of an electric blender place: beef broth, water, and coconut. Cover and blend at high speed for 1 minute to "dissolve" the coconut. Set the liquid aside for use in step 10.
  2. Combine the ground hot red pepper, turmeric, and dark brown sugar in a small dish so that it is ready to be used in step 9.
  3. Peel the garlic clove and set it aside for use in step 8.
  4. Peel and finely chop the onion to yield 1/2 c., and set it aside for use in step 7.
  5. Scrape or slice away the brown skin of the ginger root and discard. Chop the ginger to yield 1/2 tsp., and set it aside for use in step 8.
  6. In a one-to two-quart saucepan, heat the ghee over medium heat, add the whole cloves and cinnamon sticks, quickly cover, and cook for two minutes, shaking the pan occasionally.
  7. Remove the cover of the pan and add the chopped onions and stir, sprinkle with the salt, and fry for 2 minutes, stirring occasionally. Have a garlic press handy for the next step.
  8. Press the garlic into the pan and add the ginger. Continue frying for another 2 minutes, stirring occasionally. Have 1 tsp. water handy for the next step.
  9. Add the spices in the small dish to the pan and stir. Add 1 tsp. water and fry for another 2 minutes, stirring constantly.
  10. Reduce the heat to low, and add the liquid from the blender jar, stir, cover the pan, and simmer for 10 minutes, stirring occasionally. Remove the pan from the heat.
  11. Extract and discard the cloves and cinnamon sticks; most of this is probably floating, but fish around for any submerged pieces. Cover the pan and set aside until 1-2 hours before serving.
  12. Cut each of the shrimp in half crosswise to yield two pieces of the same weight (i.e., the tail half will be a little longer). Return the cut shrimp to the refrigerator.
  13. One to two hours before serving, add the shrimp pieces to the pan, stir, and cover.

To serve: Return the saucepan to the stove, and simmer the shrimps in the sauce uncovered over low heat for 10-12 minutes, stirring often. Serve on a plate with toothpicks. This recipe serves 10 when served as an appetizer along with the similar Mild Shrimp Curry.


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