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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp Malacca with Rice Recipe

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This recipe for Shrimp Malacca with Rice is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup vegetable or canola oil
2 medium yellow onions, finely diced
1 large green bell pepper, seeded, stemmed, and finely diced
2 celery stalks, peeled and diced (about 1/2 cup)
1 16-ounce can whole peeled Italian plum tomatoes
1 cup tomato puree
Generous pinch of cayenne pepper
Generous pinch of dried basil
2 garlic cloves, mashed with 1 teaspoon kosher salt
2 bay leaves
Salt and freshly ground black pepper
2 tablespoons curry powder
Boxed or canned seafood stock (if available, use homemade shrimp stock)
3 pounds (36 to 40 count) shrimp, peeled
Cooked white rice for serving
Directions:
Directions:
Heat the vegetable oil over medium heat in a large heavy saucepan. Add the onions, bell pepper, and celery, and cook until soft, stirring occasionally.
Add the tomatoes, tomato puree, cayenne, basil, garlic, bay leaves, and salt and black pepper to taste. Bring to a boil over high heat, and add the curry powder. Turn down the heat, and simmer the mixture, covered, for about 25 minutes. If the sauce seems too thick, thin it with a little seafood stock or water. Add the shrimp and simmer for about 10 minutes, until just cooked through. Remove the bay leaves.
Serve over cooked white rice.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I have not made this yet.

 

 

 

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