D ELI GHT S| ENTERTAINING
Complex flavours guarantee culinary success
Aromatic Coconut Cream Shrimp
Margaret Dickenson
A
s stay-at-home advisories continue, the focus on home dining has evolved to remarkable levels, not only through necessity, but also personal interest. At least occasionally for many, the desire to re-create menus at home that would emulate those offered when dining out has intensified. In this issue, I present three straightforward, but unique, recipes featuring a combination of ingredients chosen to play off one another. The resulting complexity of flavours and textures, as well as enticing visuals, ensure this menu will successfully fulfil your culinary expectations. Bon Appetit! 70
Makes 4 servings The true aromatic flavour of this dish is defined by the harmony of several spices, along with a final addition of fresh dill weed. I tend to use crushed kaffir lime leaves to lend a touch of originality; however, one could use a combined trio of more easily available spices (see note*) instead. Garlic butter-glazed corn kernels and an arugula salad seem to work well in complementing the complex flavour of the shrimp. 1 lb (450 g) jumbo shrimp (count: 16 to 20), peeled (with tails attached) and deveined Sauce 2 tsp (10 mL) cornstarch ½ cup (125 mL) coconut milk (20 per cent fat), first addition 1½ tsp (8 mL) peeled and grated fresh gingerroot 1½ tsp (8 mL) finely chopped fresh garlic 1½ tbsp (23 mL) vegetable oil
1 tbsp (15 mL) finely chopped shallots 3/4 tsp (4 mL)** Thai red curry paste 1 ½ cups (375 ml) coconut milk (20 per cent fat), second addition 1½ to 2 tsp (8 to 10 mL) crushed*** dried kaffir lime leaves ¼ tsp (1 mL) each of onion powder and garlic powder ¼ cup (60 mL) heavy cream (35%) 1/3 tsp (2 mL) salt ¼ tsp (1 mL) granulated sugar Garnish ½ cup (125 mL) roasted cashew nuts (broken into pieces) 1. Whisk cornstarch into ½ cup (125 mL) coconut milk; set aside. 2. In a large deep skillet, stirring constantly, sauté ginger and garlic in hot oil over medium-low heat for less than a minute. 3. Add shallots; stir frequently and cook until translucent, but not brown. Add curry paste; stir constantly to combine well, cooking the mixture for two minutes. SPRING 2021 | APR-MAY-JUN
HEADSHOT: MICHELLE VALBERG; MARGARET DICKENSON
Aromatic Coconut Cream Shrimp gets its flavour from the blending of several spices.
