Indian-inspired Shrimp with Coconut, Chiles, and Tomatoes

This dish is chock-full of complex flavors that’ll make your guests think that you worked for hours in the kitchen. Who needs to know otherwise? Serve it with basmati rice for an authentic taste of India.

Ingredients

2 tablespoons butter
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 cup finely chopped red onion
4 green serrano or jalapeño chiles, seeded and finely chopped
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
One 14.5-ounce can diced tomatoes, with juices
One 13.5-ounce can unsweetened coconut milk
1 1⁄2 pounds medium shrimp, peeled and deveined
2 teaspoons salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives (optional)
Steamed basmati rice, for serving

Instructions

1. Melt the butter in a 14-inch sauté pan over medium-high heat. Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute. Add the onion, chiles, ginger, and garlic and sauté, stirring occasionally, until the onion is translucent, about 3 minutes. Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3 to 4 minutes. Raise the heat to high and add the coconut milk.
Simmer until the milk is reduced by half, 3 to 4 minutes.

2. Season the shrimp with 1 1⁄2 teaspoons of the salt. Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.

3. Remove the pan from the heat. Season with the remaining 1⁄2 teaspoon salt, and garnish with the cilantro and chives, if desired. Serve immediately over steamed basmati rice.

Yield: 4 to 6 servings