This is a dish that has become a perennial favorite of ours
as it is simply bursting with sweet, sour, and salty notes as well as a
superbly refreshing aroma and complexity, stemming from the deeply caramelized
onions, garlic, and ginger, to the chopped cilantro and lime juice that is
added once the dish is complete. Basmati rice would perfectly complement this
succulent shrimp dish as would a nice chilled glass of New Zealand Sauvignon
Blanc or Alsatian Gewürztraminer. Enjoy!
Ingredients:
1 lb. deveined shrimp
2 lb. Sliced Yellow Onion
6 ea. Garlic Cloves (Minced)
1 oz. Ginger (Minced)
1 cup, dry white wine
4 Tbsp. Vegetable Oil
2 Tbsp. Curry Powder
2-3 each, Cardamom Pods.
3 each, Dried Cloves
2 oz. Cilantro (Roughly Chopped)
Salt and Pepper, to taste
Fresh Lime Juice, to taste
Method:
1. Heat oil in a hot pan on
med-high heat. Once pan is hot, add onion until it starts to brown. Season with
salt and pepper.
2. Add minced ginger and garlic,
cardamom, cloves, and curry powder, and cook this mixture on med-low heat until
onions become fully caramelized with a deep brown color.
3.
Once onions are fully caramelized, add white wine, return heat to
medium-high, and allow the wine to reduce by half.
4. Season shrimp with salt and
pepper on both sides and then add to pan. Cover with lid and allow shrimp to
simmer in the sauce until they are fully cooked.
5. Add lime juice to taste,
sprinkle with cilantro, and serve!
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