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Shrimp Bengalese Stew Recipe

Monday, November 30, 2009

                           Shrimp Bengalese Stew Recipe

Shrimp Bengalese Stew Ingredients

3 tablespoons unsalted butter; or 1 tablespoon unsalted butter, if using precooked shrimp

11⁄2 pounds medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled

1 small onion, finely chopped

1 garlic clove, minced 1 teaspoon salt

11⁄2 tablespoons minced ginger

1⁄2 teaspoon grated nutmeg

1 tomato, coarsely chopped

3⁄4 cup fish stock or clam juice

1⁄2 cup ground almonds

1⁄2 cup coconut milk Juice of

1⁄2 lime

Shrimp Bengalese Stew Cooking Process

1.Melt 2 tablespoons of the butter in a large heavy saucepan over medium heat. Add the raw shrimp, if using, and cook, stirring often, until pink and firm, 3 to 5 minutes. Transfer the shrimp to a large bowl and set it aside. If you’re using precooked cocktail shrimp, skip to step 2.

2.Place the pan back over medium heat and add 1 tablespoon butter. Add the onion and garlic; sauté until softened, about 2 minutes.

3.Add the salt, ginger, and nutmeg; cook, stirring constantly, for 30 seconds. Immediately add the tomatoes and cook, stirring constantly, until the mixture thickens slightly, about 2 minutes.

4.Add the fish stock and bring to a simmer. Add the ground almonds and stir until they thicken the sauce, about 1 minute. Immediately add the coconut milk and cook, stirring gently, until the sauce comes back to a simmer. Add the cooked shrimp and cook until the sauce is bubbling and the shrimp are heated through.

5.Remove the pan from the heat, add the lime juice, and stir well. Serve immediately.Shrimp Bengalese Stew Recipe


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