Spicy Rock Shrimps with Coconut Cream Sauce

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As I've mentioned before, I prefer to cook seafood at weekends for my family. Today's recipe includes tasty rock shrimps with a delicious coconut cream sauce. Generally, shrimps go very well with coconut no matter what kind of additional ingredients are included with them. Rock shrimps used in this recipe are not available in every area. You can easily replace them with a local variant. Because fresh coconut cream is an essential ingredient of this recipe you must extract it fresh at your home to get the best results. You can refrigerate these shrimps for at least two days. We generally consume this recipe with hot steamed rice. This creamy and tasty recipe is ideal for dinner's main course entry.

Spicy Rock Shrimps with Coconut Cream Sauce
Spicy Rock Shrimps with Coconut Cream Sauce
Author:

Creamy and spicy rock shrimps

Enjoy these creamy and flavorful rock shrimps preparation which is not only spicy but also tender and are made with extremely delicious coconut cream sauce.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 5

Ingredients:
  • 800 gm rock shrimps
  • 2 cups fresh coconut cream (first extract)
  • 1 tsp mustard seeds
  • bunch of iceberg lettuce
  • 2 dried red chilies (remove seeds)
  • 1 onion paste
  • 1 tsp ginger garlic paste
  • 1 tomato puree
  • 1/4 tsp fenugreek seeds
  • pinch of cinnamon powder
  • 3 to 4 whole black peppers (crushed)
  • pinch of asafoetida
  • 1/4 cup extra virgin olive oil
  • salt to taste

Instructions:

  1. Rock shrimps have a hard shell and it must be removed before you cook them.
  2. Once all the shells are removed, wash them well under running water. Keep aside.
  3. Crush the dried red chilies and mix with crushed whole black peppers.
  4. Take a large wok and heat 5 to 6 tsp olive oil.
  5. Crackle fenugreek seeds in it for about half a minute.
  6. Add onion paste and saute for about 2 minutes.
  7. As onion paste starts to turn pink, add ginger garlic paste.
  8. Stir fry for two more minutes on a medium flame.
  9. Add tomato puree with cinnamon powder and saute for one more minute.
  10. Add shrimps and sprinkle crushed red chilies and black pepper on it.
  11. Stir fry for about 2 to 3 minutes on a high flame.
  12. Add coconut cream and salt and simmer for about 10 minutes on a low flame.
  13. Switch off the flame and heat 2 tsp olive oil in a small pan.
  14. Add asafoetida and mustard seeds in it.
  15. Let the seeds crackle for about a minute.
  16. Add it over cooked shrimps and close the lid.
  17. Place lettuce leaves at the bottom of the serving dish and place spicy and creamy shrimps on top of it.
  18. Serve hot with fried or steamed rice.

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