Ingredients:
¼ cup rice vinegar
2 tsp salt
2 medium sized shrimp, peeled & cleaned
½ cup clarified butter
1 heaping tb ground cumin
1 heaping tb ground coriander
2 tsp turmeric
2 tb minced, fresh ginger
1 tb minced garlic
1 jalapeno, thinly sliced
2 small onions, diced
1 cup corn, cut fresh from 2 ears
¼ cup lime juice
1 cup shrimp stock (or store bought clam juice or chicken broth)
2 cups unsweetened coconut milk
2 tomatoes, chopped
½ cup chopped cilantro
Procedure:
Mix together the vinegar & salt & add the shrimp.
Set aside at room temperature for 15 minutes.
Heat the butter in a large skillet over medium high heat & add the cumin, coriander, turmeric, ginger, garlic, jalapeno, onion & corn & sauté for 5 minutes, stirring constantly until the onion is soft.
Remove the shrimp from the vinegar & add to the skillet & stir to coat the shrimp in the curry mixture, then add the lime juice, stock or broth & the coconut milk & cook until the shrimp are cooked through, about 5 minutes.
Add the tomato & cook until heated through.
Serve over the basmati rice & sprinkle with the chopped cilantro.
Recipe Type: Authentic¼ cup rice vinegar
2 tsp salt
2 medium sized shrimp, peeled & cleaned
½ cup clarified butter
1 heaping tb ground cumin
1 heaping tb ground coriander
2 tsp turmeric
2 tb minced, fresh ginger
1 tb minced garlic
1 jalapeno, thinly sliced
2 small onions, diced
1 cup corn, cut fresh from 2 ears
¼ cup lime juice
1 cup shrimp stock (or store bought clam juice or chicken broth)
2 cups unsweetened coconut milk
2 tomatoes, chopped
½ cup chopped cilantro
Procedure:
Mix together the vinegar & salt & add the shrimp.
Set aside at room temperature for 15 minutes.
Heat the butter in a large skillet over medium high heat & add the cumin, coriander, turmeric, ginger, garlic, jalapeno, onion & corn & sauté for 5 minutes, stirring constantly until the onion is soft.
Remove the shrimp from the vinegar & add to the skillet & stir to coat the shrimp in the curry mixture, then add the lime juice, stock or broth & the coconut milk & cook until the shrimp are cooked through, about 5 minutes.
Add the tomato & cook until heated through.
Serve over the basmati rice & sprinkle with the chopped cilantro.
Recipe Author: Executive Chef Michael S. Ramey
Restaurant: Sea Pines Resort, 32 Greenwood Dr Hilton Head Island, SC, USA
Source: http://www.linksmagazine.com/Promotions/12chefs/June08_SeaPines_ChefBio.pdf