Indian Winter

Just when I though central Florida couldn’t get any hotter, it got… colder?! Bizarrely, my visit last week coincided with a very brief cool snap, an Indian winter, if you will. I decided the best way to celebrate this rare occurrence was to make a warm, spicy, comforting dish. With shrimp (it’s still Florida, after all).

The folks aren’t exactly the most daring culinary adventurers out there, but, to their credit, they were game for trying an Indian-inspired dish. I chose this one because it’s very easy to adjust the spice and heat to taste (just up the mustard, garlic and ginger for more spice without heat, or the jalapenos for heat without spice). Served over fluffy basmati rice, it’s a stick-to-the-ribs meal you can feel good about (no dairy!). Just be sure to eat the leftovers before the weather changes again.

Indian-Inspired Shrimp with Coconut, Chilies and Tomato
Serves 4

2 tbsp. vegetable or corn oil
1 red onion, finely chopped
1 to 3 jalapenos, seeded and finely chopped (1 for very mild, 3 for hot)
3 tbsp. minced ginger
2 tbsp. minced garlic
1 tsp. ground mustard
2 tsp. cumin
1 tsp. cardamom
¼ c. tomato paste
14.5 oz. diced tomatoes
13.5 oz. unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and de-veined
sea salt
¼ c. chopped fresh cilantro leaves
Basmati rice, for serving

In a large sauté pan over medium heat, add the oil and let heat up, 2-3 minutes. Add the onion, jalapenos, ginger, garlic, mustard, cumin and cardamom and sauté, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes.

Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Increase the heat to high, and add the coconut milk. Cook until mixture is reduced by half, about 3 minutes.

Season the shrimp with salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with salt to taste. Serve the shrimp over basmati rice.