Shellfish in Goan Sauce, India
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Cazals, Jean
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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

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La Mer
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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.

La Belle Cuisine
 

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