Include in Print View:

Shrimp Recipe

Shrimp Recipe recipe image
This dish showcases succulent shrimp coated in a fragrant, golden paste made from fresh turmeric, toasted coriander, and creamy candlenuts. The addition of dried shrimp paste adds a deep, savory umami backbone, while the tomato provides a subtle acidity to balance the richness. It is an international-inspired main that delivers bold, complex flavors with every bite. Perfect for a quick weeknight dinner or a light yet satisfying lunch, this recipe highlights fresh ingredients and simple techniques. The texture is smooth and velvety, with the firmness of the shrimp providing a pleasant contrast. Serve it warm over rice or with crusty bread to soak up the flavorful sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 16.7
Dietary: Gluten-free
Description
This dish showcases succulent shrimp coated in a fragrant, golden paste made from fresh turmeric, toasted coriander, and creamy candlenuts. The addition of dried shrimp paste adds a deep, savory umami backbone, while the tomato provides a subtle acidity to balance the richness. It is an international-inspired main that delivers bold, complex flavors with every bite. Perfect for a quick weeknight dinner or a light yet satisfying lunch, this recipe highlights fresh ingredients and simple techniques. The texture is smooth and velvety, with the firmness of the shrimp providing a pleasant contrast. Serve it warm over rice or with crusty bread to soak up the flavorful sauce.
Ingredients
  • 4 inches fresh turmeric, peeled and chopped
  • 1 medium-sized tomato, skinned and chopped
  • 1 tablespoon coriander seeds
  • 10 candlenuts
  • 1 teaspoon dried shrimp paste
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons neutral oil
  • 2 cups water or coconut milk
Directions
  1. 1
    In a dry skillet over medium heat, toast the coriander seeds for 1-2 minutes until fragrant. Remove from heat and let cool slightly.
  2. 2
    In a mortar and pestle or food processor, grind the toasted coriander seeds, candlenuts, fresh turmeric, and dried shrimp paste into a coarse paste.
  3. 3
    Add the skinned, chopped tomato to the paste and grind or pulse until a relatively smooth, thick sauce forms.
  4. 4
    Heat the oil in a large pan or wok over medium-high heat. Add the spice paste and saut&# 195;© for 2-3 minutes, stirring constantly, until the oil separates and the aroma intensifies.
  5. 5
    Pour in the water or coconut milk and bring to a simmer. Let the sauce reduce slightly for 5 minutes to meld the flavors.
  6. 6
    Add the peeled shrimp to the simmering sauce. Cook for 2-3 minutes, turning once, until the shrimp are pink and opaque.
  7. 7
    Remove from heat immediately to prevent overcooking. Serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 16.7kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 1.9mg1%
Sodium 6.4mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.9g8%
Sugars 0.7g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, turmeric, candlenuts, coriander, tomato, shrimp paste, international, seafood, curry paste, gluten free, dairy free, quick dinner, aromatic, spicy, umami, fresh turmeric, peeled shrimp
Read it online: https://www.chefs-mate.com/recipe/shrimp-recipe-39/