Title: Curried Shrimp
Categories: Appetizers
Yield: 6 Servings

1 lb Shrimp; large
2 ts Olive oil
1 md Onion; coarsely chopped
1 ts Garlic; coarsely chopped
2 ts Curry powder
1 Piece lemongrass; sliced
-crosswise
1/3 c Fresh ginger; coarsely
-chopped
8 Whole cardamom pods
2 c Tomato juice; unsalted
1/2 ts Salt
1/3 c Nonfat yogurt
1/2 md Cucumber; peeled, seeded,
-dice
1/4 ts Garam masala
1/2 tb Fresh lemon juice
1 tb Fresh mint or cilantro;
-chopped
12 Sprigs cilantro; for garnish

Peel and devein shrimp, reserving shells and leaving tails. Cover;
refrigerate. Heat oil in a medium saucepan over medium-low heat. Add onions
and garlic; cook, stirring often, until onions are translucent, about 5 to
7 minutes. Reduce heat to low and add shrimp shells, curry, lemongrass,
ginger and cardamom. Cook, stirring often, until shells are pink, about 5
minutes. Add 4 cups of water, tomato juice and salt. Raise heat and bring
to a boil. Reduce heat to medium low and simmer, skimming off skum as
necessary, about 1 hour. Combine yogurt, cucumber, garam masala, lemon
juice and chopped mint or cilantro. Cover and refrigerate. Strain stock,
pressing on solids, into a mediym saucepan. Return to a boil. Reduce heat
so that the stock is at a bare simmer. Add shrimp; poach, adjusting heat as
needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish
and cover with foil. Raise heat to medium high; simmer liquid until it is
reduced by half, about 20 minutes. Pour the asuce over the shrimp; garnish
with cilantro sprigs and serve with reserved cucumber relish.
Posted to MC-Recipe Digest V1 #197

Date: Mon, 12 Aug 1996 22:21:44 -0800

From: Kristine
NOTES : Garam Masala is an Indian herb that is available in Indian or
specialty stores.