Ar-Men
Art Print
Plisson,...
Buy at AllPosters.com

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Sautéed Shrimp Goan Style

“The continuous blending of dynamic change with reliable consistency
has been a winning formula for Union Square Cafe. In the seven years
since we wrote The Union Square Cafe Cookbook, we've developed
scores of new recipes without abandoning old favorites.”
~ Danny Meyer and Michael Romano

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Fine Foods & Exquisite Gifts at igourmet.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Polynesie la Mer
Serigraph
Matisse, Henri
Buy at AllPosters.com
 

Sautéed Shrimp Goan Style

Second Helpings from Union Square Cafe:
140 New Favorites from New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano, 2001, HarperCollins

“Practically all the work for this dish takes place long before you flash-sauté
the shrimp. During its 2 hours of contact, the spice paste lends loads of complex
sweet-hot flavor, which gets absorbed by the shrimp. The paste would also work beautifully as a dry marinade for chicken, spareribs, or pork chops, which can
then be seared or grilled. Make sure to serve this with Basmati Rice Pilaf, and
a simple steamed vegetable like broccoli, string beans, or cauliflower.”

Serves 4

1/2 teaspoon whole cloves
1/4 teaspoon whole black peppercorns
1 small cinnamon stick
2 teaspoons cumin seeds
3 to 4 small, dried Thai chiles
1/3 cup garlic cloves, roughly chopped
2 inches fresh ginger, peeled and roughly chopped
1/3 cup Champagne or white wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 pounds medium shrimp, shelled and deveined
2 tablespoons vegetable oil
1/2 teaspoon kosher salt

1. In a spice grinder, grind the cloves, peppercorns, cinnamon, cumin,
and chilies to a fine powder and set aside.
2. Mince the garlic and ginger in a small electric chopper or blender. Add
the vinegar and process to a purée. Add the reserved spices and the
sugar and process to a smooth paste.
3. Combine the shrimp and the spice paste in a large bowl, stirring to
coat the shrimp evenly. Cover and refrigerate for 2 hours.
4. Wipe the excess spice paste off each shrimp with the dull edge of a
butter knife. Heat the oil in a large skillet over high heat until very
hot. Season the shrimp with the salt. Add half of the shrimp to the
pan and cook for 1 minute. Turn the shrimp with tongs and continue
cooking until the shrimp are almost cooked through, but are still trans-
lucent in the center, 30 seconds to 1 minute longer. Transfer to a
serving plate and cover with foil. Add the remaining shrimp to the
pan and cook in the same way. Serve immediately.
 

Featured Archive Recipes:
Spicy Cajun Prawns
Scampi Capriccio
Sautéed Shrimp with Garlic, Fennel, Tomatoes and Orzo
Curry-Crusted Shrimp with Cilantro and Lime
Shrimp with Thai Lemongrass Marinade
Union Square Cafe's Shrimp with "Gazpacho" Sauce
 

Index - Seafood Recipe Archives
Oriental Recipe Index
Daily Recipe Index
Recipe Archives Index