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Curried Shrimp

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      Title: CURRIED SHRIMP
 Categories: Appetizers, Fish and se, May 1996 is
      Yield: 6 Servings
 
      1 lb Shrimp -- large
      2 ts Olive oil
      1 md Onion -- coarsely chopped
      1 ts Garlic -- coarsely chopped
      2 ts Curry powder
      1    Piece lemongrass -- sliced
           Crosswise
    1/3 c  Fresh ginger -- coarsely
           Chopped
      8    Whole cardamom pods
      2 c  Tomato juice -- unsalted
    1/2 ts Salt
    1/3 c  Nonfat yogurt
    1/2 md Cucumber -- peeled, seeded,
           Dice
    1/4 ts Garam masala
    1/2 tb Fresh lemon juice
      1 tb Fresh mint or cilantro --
           Chopped
     12    Sprigs cilantro -- for
           Garnish
 
  Peel and devein shrimp, reserving shells and leaving tails. Cover;
  refrigerate. Heat oil in a medium saucepan over medium-low heat. Add
  onions and garlic; cook, stirring often, until onions are
  translucent, about 5 to 7 minutes. Reduce heat to low and add shrimp
  shells, curry, lemongrass, ginger and cardamom. Cook, stirring often,
  until shells are pink, about 5 minutes. Add 4 cups of water, tomato
  juice and salt. Raise heat and bring to a boil. Reduce heat to medium
  low and simmer, skimming off skum as necessary, about 1 hour. Combine
  yogurt, cucumber, garam masala, lemon juice and chopped mint or
  cilantro. Cover and refrigerate. Strain stock, pressing on solids,
  into a mediym saucepan. Return to a boil. Reduce heat so that the
  stock is at a bare simmer. Add shrimp; poach, adjusting heat as
  needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to
  a dish and cover with foil. Raise heat to medium high; simmer liquid
  until it is reduced by half, about 20 minutes. Pour the asuce over
  the shrimp; garnish with cilantro sprigs and serve with reserved
  cucumber relish.
  
  Recipe By     : Martha Stewart Living, May 1996
  
  From: Debbie Barry - Innermail   Emc.Ve
 
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