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Shrimp and Chayote in a Coconut-Tamarind Sauce Recipe

   
 

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     Shrimp and Chayote in a Coconut-Tamarind Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   35 min

Ingredients
Sauce: 1 tbsp whole coriander seeds
1/2 tsp black peppercorns
1 c. coconut milk from can
1 tbsp thick tamarind paste
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp paprika (good quality, bright red)
Shrimp: 3 tbsp olive oil
1 tsp whole brown mustard seed
 
1/2 med shallot, peeled & fine slivered
1 ld shrimp, peel, devein, wash, pat dry
1 chayote peeled & cut into 1/8 in strip
salt
freshly ground black pepper
pinch cayenne pepper
12-15 fresh basil leaves, cut into
thin ribbons at last minute
3 slices peeled frseh ginger, slivered

Instructions
Put coriander seeds & peppercorns into small, cast-iron frying pan& set over med heat. Stir in spices until they emit a roasted aroma & turn 1/2 a shade darker. Empty into spice grinder and grind as finely as possible. Put in bowl.
Add remaining ingredients for the sauce and mix well with a small whisk. Just before eating, put oil in lg. non-stick saute pan and set over med-high heat. When very hot, put in mustard seeds. As soon as seeds begin to pop, pu in shallots.
Stri and fry for 30 sec. Add garlic and ginger & cont. to stir & fry 30 sec. or until shallots have browned a bit. Add shrimp & stir a few times. Add chayote. Stir & cook 1 min. Sprinkle lightly w/salt, pepper, & cayenne. Stir to mix.
Add coconut milk mixture & reduce heat to med-low. Stir & allow shrimp & chayote to cook through gently. As soon as shrimp are opaque, stir in basil and serve.


Originally Submitted
12/28/2006





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