Sharing Plate – Your Cooking Coach |

I was in Whole Foods and noticed pink Maine shrimp on sale. I immediately went to the fish counter and asked for a pound. I asked if I could get the shrimp cleaned. The guy informed me very politely he was very busy and apologized. I expressed my concern about the amount of time it will take me to clean the shrimp. He told me this kind only needs to have the shell taken off. I decided to take it home and he was right- it took me all of 15 minutes to take the shells off and I was done.

I got in the mood to make a delicious shrimp curry. I usually make one that has a variety of dry spices including cumin, peppercorns and fenugreek seeds. They are roasted and ground and used as the curry base. Coconut milk is added for the sweet nutty flavor.

We all love that particular dish but I wanted to make something different. I decided to make a paste out of white and green onions, garlic, cilantro and mint. I added mustard seeds and curry leaves- by far, my favorite flavors.

I quickly sauteed the pink shrimp – literally for a minute on each side and took them out. I like to leave the shrimp half done so they can cook up just right once I add them back into the curry. I sauteed the green paste with the mustard seeds, coriander seeds and curry leaves and added the coconut milk.

I made lemon rice with it and dinner was a bit hit. My daughter initially was not happy with the green colored gravy. Once she tasted it, she changed her mind- she had two bowls full with plain rice.

Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

• 1 pound medium sized shrimp, cleaned
• 2 tablespoons extra light olive oil

Green Curry

• 1 cup cilantro, chopped
• ½ cup mint, chopped
• 2 green onions, chopped
• 1 medium white onion, chopped
• 3 garlic cloves
• 1 inch ginger
• 1 serrano chili, chopped
• ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

• 3 teaspoons coriander seeds, toasted and ground
• 2 teaspoons mustard seeds
• 10 to 15 curry leaves, chopped
• 1 (14 ounces) light coconut milk
• Salt
• Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.