Goan Shrimp

Ingredients

• 2 tbsp olive oil or vegetable oil, such as canola oil
• 2 medium shallots, finely chopped
• 1⁄4 to 1 tsp cayenne pepper, plus more as preferred
• 2 tsp paprika or Kashmiri red chili powder
• 1⁄2 tsp freshly ground black pepper
• 1⁄4 tsp ground turmeric
• 11⁄4 cups coconut milk
• 1 lb large or medium shrimp, peeled and deveined
• 1⁄2 tsp salt
1 to 2 tsp lemon juice
• 4 servings plain basmati rice (see page 52) or jasmine rice, for serving

Method

1. Warm the oil in a medium sauté pan set over medium heat. Add the shallots, and fry them until they begin to turn golden brown and crispy, a few minutes.
2. Remove the pan from the heat and add the cayenne pepper, paprika or Kashmiri red chilli powder, black pepper, and turmeric. Stir well to combine the ingredients into a smooth paste.
3. Shake the can of coconut milk vigorously, then return the pan to the heat, open the can, and add 11/4 cups of the milk to the spice paste. Bring the mixture to a rolling simmer, stirring to scrape up any caramelizing bits on the bottom of the pan.
4. Reduce the heat to low and add the shrimp. Season with the salt and lemon juice, and cook until the shrimp are pink and opaque. Taste, season as needed, and serve with the steamed rice.