Oh, Calcutta: Coconut Shrimp

This dish is adapted from “The Varied Kitchens of India” by Copeland Marks. Although it is a Bengali dish, from Calcutta, its complex mixture of hot and sweet flavors gives it a flavor much like the dishes of Indonesia. It is best made with very fresh shrimp, and it cooks astonishingly quickly.

SHRIMP WITH COCONUT MILK AND CASHEW RICE

1 clove garlic, minced

1 teaspoon minced ginger root

1/2 pound shelled and deveined medium shrimp

1 tablespoon oil

1 cup coconut milk

1/4 teaspoon ground turmeric

1/2 teaspoon crushed hot red pepper

Salt

Freshly ground white pepper

1 heaping tablespoon minced cilantro

Cashew Rice

Saute garlic, ginger root and shrimp in oil in large skillet until shrimp turns pink, about 2 minutes. Add coconut milk, turmeric and crushed red pepper. Cook over medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid is hot. Season to taste with salt and white pepper. Sprinkle with cilantro and serve over Cashew Rice. Makes 2 servings.

Note: Do not use sweetened coconut milk designed for cocktails. Regular coconut milk is available canned in Asian and Hispanic food stores.

Cashew Rice

1 tablespoon butter or margarine

1/2 cup converted rice

1 cup chicken broth

1/4 cup sliced green onions

2 tablespoons chopped cashews

Salt

Freshly ground white pepper

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.