You may also like
Categories:
extra-virgin olive oil onion chives shallots garlic scotch fresh ginger curry powder tomatoes fresh parsley fresh cilantro thyme bay leaf dark rum fish stock tomato paste jumbo shrimp lime juice salt ground pepper
Viewed: 63 - Published at: 9 years agoIngredients
- 1 12 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups)
- 4 shallots, finely chopped
- 6 garlic cloves, finely chopped (2 tablespoons)
- 1 -2 scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles)
- 2 teaspoons finely chopped fresh ginger
- 1 12 teaspoons curry powder, preferably Madras
- 3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
- 1 cup finely chopped fresh parsley
- 14 cup chopped fresh cilantro
- 1 teaspoon chopped fresh thyme or 14 teaspoon dried thyme leaves
- 1 bay leaf
- 13 cup dark rum
- 1 cup fish stock or 1 cup bottled clam juice
- 2 tablespoons tomato paste
- 18 jumbo shrimp (about 1 1/2 pounds) or 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 2 tablespoons lime juice, plus more to taste
- 14 teaspoon salt
- 14 teaspoon fresh ground pepper
Method
- Heat oil in a large nonstick skillet over medium heat.
- Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder.
- Cook, stirring, until just beginning to brown, 4 to 5 minutes.
- Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf.
- Increase heat to high and cook, stirring, for 1 minute.
- Stir in rum and bring to a boil.
- Add fish stock (or clam juice) and tomato paste.
- Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
- Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper.
- Cover with plastic wrap; refrigerate for 20 minutes.
- Stir the shrimp into the onion-tomato mixture.
- Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes.
- Stir in the remaining 1 teaspoon garlic.
- Taste and add more lime juice, if desired.
- Sprinkle with the remaining 1/2 cup parsley and serve immediately.
