1
1 large red bell pepper
1 tsp cumin seeds
398-mL can coconut milk
1 tsp ground cumin
1/2 tsp hot red-chili flakes
1/4 tsp salt
750 g large, shelled, uncooked shrimp
1/4 to 1/3 cup chopped cilantro, fresh dill, basil or green onions
Core and seed pepper, then cut into thin strips. Set aside. Place cumin seeds in a large, wide ungreased frying pan set over high heat. Toast seeds, stirring continuously until fragrant, from 1 to 2 minutes.
Add coconut milk, ground cumin, chili flakes and salt. Bring mixture to a boil, stirring occasionally. Then boil, uncovered and stirring frequently, until only about 1/3 cup (75 mL) coconut milk remains, from 6 to 8 minutes. Sauce must be thick enough to coat pasta. If making ahead, remove pan from heat, cover and let stand at room temperature for up to 3 hours. If leaving overnight, refrigerate in a sealed jar. Then place mixture over high heat and stir constantly until warmed through before adding shrimp.
Add shrimp and pepper. Continue to cook, stirring occasionally, until shrimp are pink, from 2 to 3 minutes. Immediately toss with pasta or spoon over rice. Generously sprinkle with chopped coriander.
Calories 172, Protein 23.7g, Carbohydrates 6.1g, Fat 5.6g, Fibre 0.4g, Sodium 288mg.
Fragrant with cumin, this delicate seafood sauce reminds us of sophisticated French sauces made by complicated culinary techniques. But the only skill you'll need for this recipe is hovering close to the saucepan to add the shrimp once the coconut milk boils down to a silky consistency. Feel free to add scallops or scampi instead.