Best Malabar Shrimp Recipes

Malabar Shrimp in Coconut Sauce (Meen Molee) image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons of light vegetable oil
1 teaspoon ground coriander
1/4 teaspoon or more of ground red pepper
1/4 teaspoon of ground mustard
1/4 teaspoon of turmeric
2 tablespoons of julienned fresh ginger
1 teaspoon thinly sliced garlic
1 tablespoon or more of julienned green chilies
12 fresh or dried kari leaves or 2 bay leaves
1 cup shredded scallions, both the white and green part into 2-inch pieces
1 pound of large shrimps, peeled and deveined
1/2 cup rich coconut milk or cream
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Kari or cilantro sprig for garnish

Steps:

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.

Malabar Shrimp image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 15

4 Green onions with tops
1 Tbs Vegetable oil
2 Tbs Butter (or margarine)
1 lb Medium shrimp (shelled and deveined)
1 Tbs Curry powder
1/2 tsp Grated lemon peel
1/2 tsp Salt
1/2 tsp Sugar
2 Cloves garlic (minced)
1/2 C Heavy cream
1/4 C Mild green chilies (diced)
3 Tbs Unsalted dry roasted peanuts (coarsley chopped)
Cooked bulgar
Toasted coconut (or bottled chutney) optional
Enoki mushrooms and red bell pepper strips for garnish

Steps:

Cut onions diagonally into 1 inch piecesHeat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add onions and stir fry about 1 minute or until crisp tender. Remove to a small bowl. Set aside.Add butter to the wok and swirl to coat the bottom. Add shrimp, curry powder, lemon peel, salt, sugar, and garlic. Stir fry about 3 minutes or until shrimp turn pink and opaque. Add cream and chilies and heat through.Return onions to the wok.Serve shrimp mixture over bulgur. Sprinkle with peanuts and coconut, if desired.Garnish if desired.