Spicy Goan Shrimp- Never too old to learn something new continues

Karen Lee in her kitchen with Goan Shrimp

Karen Lee in her kitchen with Goan Shrimp

DSCN0096DSCN0097DSCN0099DSCN0101I love taking cooking classes and while I’m back in New York I always try to get over to Karen Lee’s cooking class. Karen is so knowledgable, warm and friendly. Her kitchen on the Upper West Side of Manhattan is her home and all you can do is try and absorb as much as possible. At our last class we cooked many things and this was one of my favorites of the day. It’s hard to choose a favorite but this one definitely hit a chord with me. I couldn’t wait to make it for Joel because I knew he would love it. This shrimp dish is Goan cuisine , which consists of regional foods popular from Goa, located along the SW coast in India on the Arabian Sea.  You can control the spice, but just the way the recipe is written was perfect for us. Take a look at Karen’s blog and she is a wonderful caterer who works out in the Hamptons all summer. www.karenleecooking.com

I bought beautiful Equadorian White shrimp (under 15)  from a local fish store, Roslyn Seafood Gourmet which I think is wonderful and they cleaned and deveined the shrimp for me. I marinated for about 4 hours and if you can I’d suggest marinating for as long as possible, even overnight at least 2 hours so shrimp can absorb all that deliciousness. This marinade has a sweet and spicy kick to it. I also think it would make a wonderful appetizer.

Big recommendation on this recipe, and thanks Karen for a great class and a great recipe. This one is a real keeper.

Ingredients:

1 pound raw medium to large shrimp , I used under 15’s ( 15 to a pound) ask your fish man to clean and devein the shrimp, it will save you a lot of time and effort.

Marinade:

2 big cloves of garlic

2 slices of fresh ginger (about a quarter size each, and maybe 1/4 inch thick) I like a nice zing of ginger so I went a little heavier on the ginger . About 2 teaspoons at least once it’s chopped.

1 tsp. kosher salt

*chop the garlic and ginger together and mix with the kosher salt to make a fine paste

1/2 tbsp. rice wine vinegar

1/8 tsp. cayenne

1/4 tsp. ground turmeric

5 turns freshly ground black pepper in a grinder

1 tsp. brown sugar

1/8 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. cumin

1/2 tbsp. olive oil + 2 tbsp. olive oil for cooking

3 tbsp. white wine for de-glazing the pan

few squeezes of fresh lemon or lime

Directions:

Rinse and dry the shrimp. ( after you peel and devein them) if you’re smart you’ll ask fishman to do it. Mix all the ingredients for the marinade in a large bowl. Add the marinade to the shrimp and mix to coat well. I marinated for about 4 hours, try for at least 2 . You can do it overnite.

Heat a 10 -12 inch sauté skillet for 1 minute over high heat. Add 2 Tbsp. olive oil . Saute the shrimp for about 3 – 4 minutes on each side. Now I must say that the shrimp  took about 6-7 minutes, it really depends on the size of your shrimp for your cook time so watch for the shrimp to curl up and start to turn nice and pink. Nothing is worse than biting into undercooked shrimp, so make sure it’s cooked through even if you must cut into one. It should be opaque white inside.

Remove the shrimp from pan to a serving platter. I deglazed the pan with about 3 tbs. of white wine. You can squeeze a little lime or lemon juice in as well and let it cook down for a minute or so then pour marinade over shrimp and voila!

I served over basmati rice , sautéed spinach or any braised greens would be awesome as well.

One response to “Spicy Goan Shrimp- Never too old to learn something new continues

  1. Reblogged this on Cooking with Candi and commented:

    Re-blog Monday. One of my most favorite recipes for shrimp came out of a cooking class I took with Karen Lee on the Upper West Side in Manhattan. Great dish and not difficult to make at all. Beautiful presentation packed with delicious flavor. If you’re up for something new and missed this last May when it was originally posted here’s your chance. Enjoy! and thanks again Karen.

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