I've been getting good feedback from those of you who've tried my "murgh au vin" recipe published last year in the New York Times. In response to requests for more recipes, here is my favorite shrimp preparation, adapted from something I saw in Bon Appetit magazine many years back.
Spicy Indian Shrimp
1 lb raw shrimp – peel and devein
½ tsp cayenne pepper
½ tsp turmeric
½ tsp salt
3 Tbsp vegetable oil
1 large onion, chopped finely
6 good sized garlic cloves, minced
1 large tomato, finely chopped (or use about 1 cup canned)
1 tsp ground coriander
½ tsp ground cumin
2 Tbsp fresh lemon juice
3 Tbsp chopped fresh cilantro
Rub shrimp with ¼ tsp each of cayenne, turmeric and salt and set aside at room temperature. Meanwhile, heat oil in heavy large skillet over medium heat. Add onion and cook 7 minutes or until tender. Add garlic and cook 5 minutes more, stirring frequently, until onion is golden. Add tomato and ¼ tsp salt and cook until tomato liquid evaporates, stirring occasionally (about 8-10 minutes). Add remaining cayenne, turmeric, coriander and cumin and stir for 3 minutes until raw taste of spices disappears.
Increase heat to medium-high and add shrimp. Stir fry until opaque – do not overcook. (This should take 1-2 minutes per side, depending on size of shrimp – cut open one to test if it’s cooked.) Take off the heat and blend in cilantro and lemon juice. Serve with plain rice.