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RECIPE: Shrimp Ginger Curry and Carribean Fried Rice from the Today Show
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Shrimp Ginger Curry: Serves 6 The Ginger Curry Sauce: 1 tablespoon unsalted butter 1 tablespoon garlic, thinly sliced 1 shallot, thinly sliced 1 tablespoon ginger, minced ½ cup chicken stock, reduced slighlty 2 tablespoons curry powder 1 cup coconut milk 4 sprigs of cilantro fine sea salt and freshly ground white pepper 1 lime Julienned cilantro as garnish The Shrimp: 1 ½ pounds (30) large shrimp, peeled, deveined and butterflied fine sea salt and freshly ground pepper 1 tablespoon olive oil 1 tablespoon lime juice Caribbean Fried Rice: Serves 6 The Rice: 1 ½ cup basmati rice Pinch salt The Fried Rice: 4 tablespoons olive oil 2 teaspoons minced ginger 3 tablespoons sliced scallions 2 ½ cups cooked basmati rice ¼ cup diced banana ½ cup diced apple ¼ cup golden raisins ¼ cup sliced almonds fine sea salt and freshly ground black pepper Cilantro chiffonade for garnish Shrimp Ginger Curry: To make the curry, melt the butter in a small sauté pan and gently sweat the garlic, shallot, and ginger. Season with sea salt, curry and peppers. Add the chicken stock and simmer for 10-15 minutes. Add the coconut milk and simmer for 5 more minutes Remove from the heat and infuse with the cilantro; adjust the seasoning and strain through a fine chinois. Season the shrimp on both sides with salt, pepper. Heat a non stick skillet over high heat with the olive oil and sear the shrimp for about 40 seconds on each side or just barely opaque. Serve the shrimp with the curry sauce, cilantro and Caribbean fried rice (recipe below). Carribean Fried Rice: Rinse and drain the basmati rice. Place the rice in a small sauce pan with 2 ½ cups of water and the pinch of salt. Bring the rice to a boil over high heat, lower the heat to medium and simmer for 10 minutes until most of the water has been absorbed. Place a tight fitting lid on the pan and remove from heat and let sit for another 10 minutes. Spread the rice out on a sheet pan and chill. Heat a large non-stick pan with olive oil over high heat. Add the ginger, scallion and jalapeno to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt, pepper. Garnish with cilantro and serve hot. You must login or register to comment.  
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