Wednesday, November 4, 2009

Home-Style Shrimp Curry, Basmati Rice and Pan-Roasted Brussel Sprouts

Home-Style Shrimp Curry & Basmati Rice

1 cup Basmati rice, rinsed
1 1/3 cup water
2 tsp Madras-style curry powder
kosher salt
3 1/2 tbsp olive oil
1 medium onion, quartered
3 cloves garlic, minced
2 tsp ginger, minced
1 - 15 oz can tomato sauce
1 cup water
1 lb medium shrimp, peeled and deveined
1/2 cup plain yogurt

Combine the rice, 1 1/3 cup water, 1 tsp curry powder, 1/4 tsp salt and 1/2 tbsp oil in a saucepan. Cover and cook undisturbed over medium-low heat, about 15 minutes; keep warm.

Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside.

Heat the remaining 3 tbsp oil in a deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic, ginger, 1 tsp salt and 1 tsp curry powder and stir fry until slightly browned, about 3 minutes. Add the tomato sauce and water and simmer until thickened, about 8 minutes.
Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, about 3-4 minutes. Remove from heat, then stir in the yogurt. Serve with rice.

Serves 4

This was very nice - next time I would add some chilies for a little more heat. But nice texture and flavor.

Pan-Roasted Brussel Sprouts

2 lb Brussel sprouts, halved lengthwise
1 tbsp olive oil
7 cloves garlic, minced
3 tbsp butter
1 large sprig fresh rosemary
2 tsp fennel seeds
1 tsp salt

In a large saucepan cook Brussel sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes, drain well.

Place a large heavy skillet over high heat for 1 minute. Reduce heat to medium, add oil and garlic. Cook and stir for 2 minutes and then add half the butter. Increase heat to medium-high; carefully arrange half of the sprouts, cut-side down, in the hot skillet. Top with half of the rosemary, fennel and salt. Cook, uncovered for 4 minutes or til sprouts are well-browned.
Remove sprouts from pan. Repeat with remaining butter, sprouts, rosemary, fennel and salt.
Serves 6

This was also tasty - but lots of fiddly work. Not sure the taste is worth the time involved.

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