SPICY AND TANGY BROTH WITH CRISPY RICE
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance the intense flavors.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Dinner Soup/Stew Rice Yogurt Tomato Lime Juice Coriander Cumin Garlic Cilantro Vegetarian Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Rice:
- Rinse rice in a fine-mesh sieve under cool running water until water runs clear. Bring a medium pot of heavily salted water to a boil over high heat. Add rice and give it a few stirs to prevent it from sticking to the bottom of the pot. (The water will stop boiling once the rice is added.) Cook until water returns to a boil and rice is nearly doubled in size, 2-6 minutes, depending on the quality of your rice. Rice should still be on the slightly al dente side and not fully cooked. Drain rice and rinse under cold running water to stop it from cooking further. Reserve pot.
- Mix yogurt and 1 cup (about two thirds) parcooked rice in a medium bowl. Heat oil in a large nonstick skillet with a lid over medium. Scrape in yogurt mixture and spread out into an even layer. Scatter remaining rice over and cover. Let cook, turning pan 180° halfway through to ensure even cooking, until rice along edges is starting to look crisp (it's okay to peek), 8-10 minutes. Reduce heat to low and continue cooking (still covered) until rice around edges of pan is golden brown, 10-15 minutes. Remove from heat and let sit (still covered) 5 minutes.
- Broth and assembly:
- While rice is cooking in skillet, combine ghee, garlic, and chile in reserved pot and place over medium heat. As soon as oil around garlic starts to sizzle, start stirring occasionally and cook until garlic is barely golden, about 3 minutes. Sprinkle in coriander, cumin seeds, and turmeric and mix until turmeric has stained garlic and ghee, about 20 seconds. Scrape in tomato paste and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Pour in 5 cups cold water; bring to a boil. Reduce heat to medium-low; add sugar and lime juice and season with salt. The broth will be thin but should have lots of flavor. Taste and add more lime juice and/or salt if needed.
- To unmold crispy rice, remove lid from pan, invert a large plate on top and invert rice onto plate like a cake. Divide rice among bowls and ladle broth over. Top with herbs.
CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP IN SPICY COCONUT MILK
This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.
Provided by evelynathens
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
- Shell shrimp, leaving tail segment intact, and devein.
- In a colander, rinse shrimp and drain well.
- Heat a large skillet over moderately low heat until hot.
- Cook paste in oil, stirring until fragrant, about 5 minutes.
- Add onions and cook, stirring, until softened.
- Stir in coconut milk, brown sugar and salt and bring to a boil.
- Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
- Serve shrimp with rice.
Nutrition Facts : Calories 369.5, Fat 17.9, SaturatedFat 11.6, Cholesterol 259.2, Sodium 848.8, Carbohydrate 16, Fiber 1.3, Sugar 6.9, Protein 37.2
CLAMS IN SPICY COCONUT-LIME BROTH
Categories Ginger Herb Shellfish Quick & Easy Lime Coconut Clam Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.
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