Shrimp with Spiced Masala and Coconut Milk

This was the first dish that I ever cooked from Bon Appetit that I loved.  Before that I was a Gourmet girl all the time.  But I saw this recipe online and thought it sounded too good not to try it.  After I tried it I realized that maybe Bon Appetit had some good recipes in it too!  I guess it's a good thing that I started making my peace with Bon Appetit, since Gourmet is no more.

I think the thing I love most about this recipe is the sauce.  It's so luscious and flavorful.  It gets this wonderful creamy texture from the coconut milk and the yogurt and then really nice flavors from the spices.  Given that the shrimp only spends a few minutes cooking in the sauce, it's amazing how much flavor the shrimp soaks up.  You will end up with a ton of sauce, so if you are making dinner for a large group of people you can add an extra pound or two of shrimp (or add some cauliflower florets and peas) to this amount of sauce.  Alternatively, you can reserve half of the sauce to cook chicken, paneer or vegetables in later.  Serve the dish with basmati rice and you are in for an amazing meal.  Don't forget to season the masala and the shrimp to avoid ending up with a bland dish.  Also, feel free to play with the amount of spices to up the heat level or just boost the flavor level.  We often do.

Recipe after the jump!

SHRIMP WITH SPICED MASALA AND COCONUT MILK

Bon Appétit
September 2001

INGREDIENTS:

For Masala

2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt

For Shrimp

2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.