shrimp

My friend posted these online tonight in response to a facebook post...ah technology... I am repasting them here so I don't lose them since they sound phenomenal!


Drunken Shrimp (From Mark Bittman's book: Best Recipes in the World)
1 pound medium shrimp
1 1/4 cups Mei Kuei Lu Chiew, dry Gewurtraminer, or gin

1. If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
2. Heat a wok or deep skillet over high heat, then add the remaining 1/4 cups wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve.


Blazing Hot Shrimp Curry in Coconut Milk
(4 servings; 30 minutes)

2 large onions
10 garlic cloves
25 - 30 dried red chiles
2 tbsp neutral oil (like corn or grapeseed)
3 tbsp curry powder
3 cups coconut milk
1 1/2 to 2 pounds shrimp, peeled
salt and black pepper to taste
1/4 cup fresh lime juice
chopped fresh cilantro leaves for garnish

1. Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground.
2. Put the oil in a large skillet over medium-high heat. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes. Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes. Taste and add salt and pepper as necessary, then stir in the lime juice. Garnish and serve. (Fiery! Recommended to have a lot of plain white rice on hand.)

Also from Mark Bittman's Best Recipes in the World




Crunchy Curried Shrimp or Fish
(4 servings; 30 minutes)

1 1/2 to 2 pounds shrimp, the bigger the better, peeled, or any fish fillet or scallops, oysters, clams...
1 tbsp vinegar, any kind
salt to taste
1/2 tsp black pepper
1 tsp ground tumeric
2 tsp curry powder or garam masala
1/4 tsp cayenne, optional
peanut or vegetable oil for frying
2 cups flour
lime wedges
chopped fresh cilantro leaves for garnish

1. Preheat the oven to 200F. Toss the shrimp with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the shrimp.
2. Put at least 1/8 inch of oil in a large non-stick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
3. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.