Rev: Shrimp Vindaloo

[VictoriaL]

Ahhh, this made up for the uninspired Chckpea Curry with Yogurt!

I served it over brown basmati rice with a side of steamed broccoli. It was quite good, very flavorful. But I would use caution with the amount of cayenne-- my lips are still burning (dinner was over 2 hours ago) and I used only the lesser amount indicated! I stirred in some cornstarch/water after the shrimp was cooked to thicken the sauce a little.

[Terrytx]

This was excellent. I also served it over brown rice witha side of Stir-Fried Broccoli with Mustard Glaze (posted by pilgrim719), which was also excellent. I used more than 1/4 teaspoons cayenne, but not a whole 1/2 teaspoon, it wasn't too hot for us. Wonderful meal.

[mrswaz]

Thanks for the reviews! This was on my must try list. Now it will become a will try.

[PoppyJ]

I made this for dinner last night and it was great. I only used 1/4 tsp of red pepper and it was just the right amount...nice heat, but not too hot. I added a little cornstrach/chicken broth mixture at the end to thicken it up some. I served it with roasted green beans and naan bread. Probably one of the best curries I have made in a long time.

[imloulou]

Thanks for the reviews! This is now on my list for the week...here is the recipe:

Shrimp Vindaloo
From Cooking Light

Although most people know this fiery stew as an Indian dish, it actually was created in the Portuguese-Indian colony of Goa. The name comes from two of the curry's key ingredients--vinho, which refers to wine vinegar, and alhos, which means garlic. The original Goan version was not as spicy, but as India adopted the dish as its own, the seasonings became hotter. Vindaloos are often made with meat, but this seafood version is pleasantly light. Customize according to your preference--just go up or down on the ground red pepper to suit your taste. Serve over white or brown rice to cut the heat.

2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped
1 pound medium shrimp, peeled and deveined

Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.


Yield: 4 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 208(26% from fat); FAT 5.9g(sat 0.7g,mono 2.4g,poly 1.9g); PROTEIN 25.3g; CHOLESTEROL 127mg; CALCIUM 87mg; SODIUM 607mg; FIBER 1.9g; IRON 3.4mg; CARBOHYDRATE 12.5g

Cooking Light, APRIL 2005

[sarah2397]

I don't mind raisins in sweets but really do not care for them in savories. Everything else about this recipe sounds good to me. Do you think I'd sacrifice the dish if I left them out?

TIA!

[PoppyJ]

To be honest, I don't really remember them being in there. I chopped my raisins up and could not really taster them in the final product so I don't think it would hurt the dish if you left them out. Any disagree?

[hAndyman]

I finally got around to trying this recipe last night (after 4+ years since the original post) and we are sure glad I did - it was yummy, and was on the mark as I was looking for something easy and tasty to do with some big shrimp I had. We had it last night with Stir-Fried Broccoli with Mustard Glaze (a la Terrytx) which was quite tasty, and tonight we had leftover shrimp and basmati with minted peas (yum!) as the broccoli was all gone.

So, belated thanks to VictoriaL for the review, imloulou for posting the recipe, Kari for the broccoli recipe, and Terrytx for the broccoli suggestion. All quick and easy and very, very tasty.

PS: re the raisins (if anybody is still concerned) - if finely chopped they aren't noticed and I wouldn't leave them out as they provide a tiny bit of sweetness to balance the acid of the vinegar and add a tiny bit more complexity of flavour.