Back In The Old Shrimp Saddle

Need a gluten free, dairy free, whole 30, and pescatarian main course? Back In The Old Shrimp Saddle could be an awesome recipe to try. This recipe makes 8 servings with 220 calories, 24g of protein, and 11g of fat each. For $2.82 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up water, curry leaves, onion, and a few other things to make it today. 1 person has made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 66%. Users who liked this recipe also liked Saddle of lamb, Stuffed saddle of venison with prunes & brioche, and Barbecued saddle of lamb with lemon & rosemary.

Instructions

1. Shell and devein 2 lbs of shrimp and set them aside.
2. Dissolve 1/2 tsp of tamarind concentrate in 2 Tbs of hot water and set it aside.
3. In a wok or skillet toast:
4. 1/2 cup of grated dried unsweetened coconut
5. 1/2 cup of thinly sliced onion in 1 Tbs of vegetable oil
6. Stir it around until the coconut turns a toasty brown.
7. Place the onion coconut mixture in a food processor, spice grinder or blender. Add a tiny bit of water and grind the whole thing into a paste.Set it aside
8. Wipe the skillet or pan clean.
9. Heat 2 Tbs of vegetable oil
10. When the oil is hot toss in:
11. 1 cup of thinly sliced onion
12. Stir the onion around until it softens.
13. Add in:
14. 1 cup of water
15. 4 tsps of ground coriander
16. 1/2 tsp of ground cumin
17. 1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)
18. 1/4 tsp of turmeric
19. 1 fresh green serrano chili split in half
20. 1 tsp of salt
21. Mix it all together, turn the heat down and add in the shrimp.
22. Cook for 5 minutes or so.
23. Add in the coconut and tamarind mixture and simmer for another 5 minutes or so until the shrimp turns color.
24. Take the shrimp off the heat.
25. In a small skillet or pan heat:
26. 1 Tbs of vegetable oil
27. When the oil is hot add in:
28. 1 tsp of mustard seeds
29. 10 curry leaves (you can substitute 4 bay leaves)
30. 4 dried red peppers
31. When the mustard seeds start to pop, pour everything into the pan of shrimp, stir it all together. Taste for salt.