Cooking Corner: Shrimp curry

David W. Cowles

Cooking Corner

I’ve never seen shrimp de-veined and cleaned as thoroughly as the black tiger shrimp sold at Costco, nor can I recall ever tasting shrimp as fresh and sweet.

At some time in the past, you may have had an unfortunate experience with shrimp — shrimp with the nasty aroma and flavor of ammonia or chlorine, or shrimp with a soapy, spoiled or fishy taste.

That won’t happen if you buy your shrimp at Costco, which works hard to maintain high standards in all of it products. The company sends its seafood buyers to inspect shrimp farms in Thailand (white shrimp) and Vietnam (tiger shrimp) to make certain they meet the company’s standards, and that no tripolyphosphate or other additives are used in processing.

The best way to buy tiger shrimp is in a 4-pound bag, frozen. Just thaw as many as you need for a meal by placing them in a bowl of cold water for several hours.

There’s a slight price break when you buy the full bag. I recently paid a most reasonable $8.50 per pound.

I’ve noticed one thing whenever I serve the following entree: My guests always clean their plates. This meal easily can become one of your family’s favorites — and it’s so quick and easy to prepare!

Start the dinner with Asian cucumber salad.

Asian cucumber salad

Ingredients

Cucumbers, regular or English hothouse

Red onion

Kikkoman Aji-Mirin (sweet cooking rice wine)

Rice wine vinegar

Canola oil

Black (or tan) sesame seeds

Preparation

Thoroughly wash the cucumbers to remove all traces of wax. Score the circumference lengthwise with the prongs of a dinner fork. Slice the cucumbers very thinly (one-eighth of an inch), allowing 2 to 3 inches per serving.

Cut the onion into strips about one-quarter by 1 inch, allowing 2 tablespoons per serving.

Mix the cucumbers and onions. Wet them thoroughly with Aji-Mirin and vinegar. Add a light coating of canola oil. Stir to combine.

After portioning the salads, sprinkle each serving with sesame seeds.

Shrimp curry

Ingredients

1/2 stick (8 tablespoons) sweet butter

1/4 cup all-purpose flour

2 tablespoons curry powder (use more or less, to taste)

1 (12 ounce) can coconut milk

Black tiger shrimp (allow 6 per serving)

Accompaniments and garnishes

White sticky rice (cook according to manufacturer’s directions)

Soy sauce

Fresh pineapple wedges

Chopped scallions

Chopped cilantro

Mango chutney

Cashew nuts

Preparation

Start the rice, which takes about 35 minutes to cook. While the rice cooks, peel the thawed shrimp, slice the pineapple into wedges and chop the scallions and cilantro.

About 15 minutes before the rice is ready, start the curry sauce.

In a large pot or skillet, make a roux by stirring over medium-low heat the butter, flour and curry powder.

Using a wire whip, stir in the coconut milk. As the mixture thickens, continue to stir. Add enough water to make a sauce slightly thicker than gravy.

Five minutes before you’re ready to serve dinner, add the shrimp. Cook only until they’re pink and solid. Overcooked shrimp become tough!

Serving

On each dinner plate, place a large portion of rice and six shrimp. Cover with a generous dollop of curry sauce. Let your guests help themselves to the accompaniments and garnishes.

NOTE: As no salt was used in making the curry sauce, the addition of soy sauce at the table may be necessary to bring out the flavor.

Curry powder

Curry powder is a blend of spices. There are as many differences in curries as there are curry cooks. While most people think of curry as being an Indian dish, there is one school of thought that places the origin of curry in Great Britain.

Use store-bought curry powder, if you must. I prefer to make my own.

Ingredients

1/2 cup coriander seed

1/4 cup turmeric

4 large bay leaves

2 tablespoons cumin seeds

2 tablespoons fennel seeds

2 tablespoons fenugreek seeds

2 tablespoons cardamom seeds

1 tablespoon poppy seeds

1 tablespoon ground ginger

1 tablespoon crushed dried red chiles

1 tablespoon black peppercorns

1 tablespoon mustard seed

1 tablespoon granulated garlic

1 teaspoon anise seeds

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

1 teaspoon whole cloves

Preparation

Place all ingredients in a spice grinder or food processor, and grind them to a fine powder. Store in an air-tight container.

Cooking Corner columnist David W. Cowles, the Fastest Chef in the West, can be reached by e-mail at dwcowles-gateway@comcast.net.