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.
- 3/8 c. beef broth
- 3/8 c. water
- 1 TSP. dried unsweetened shredded coconut
- 1/4 tsp. ground hot red pepper
- 1 tsp. ground turmeric
- 1.5 tsp. well-packed dark brown sugar
- 1 medium onion (3 oz.)
- about 1/4 oz. fresh ginger root
- 1 TBL. ghee
- 1/2 tsp. whole cloves (about 16 cloves)
- 3 3" cinnamon sticks
- 1/4 tsp. salt
- 1/2 lb. (about 20) shelled and deveined medium shrimp
- 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.
- 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.
- Peel the garlic clove and set it aside for use in step
- Peel and finely chop the onion to yield 1/2 c., and set
it aside for use in step 7.
- 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.
- 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.
- 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.
- 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.
- Add the spices in the small dish to the pan and stir.
Add 1 tsp. water and fry for another 2 minutes, stirring constantly.
- 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.
- 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.
- 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.
- One to two hours before serving, add the shrimp pieces
to the pan, stir, and cover.
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.