Shrimp Korma and Basmati Rice... Don't mind the shrimp

An often overlooked ingredient in the Bistro 164 freezer is the poor and lonely shrimp ( sometimes also known as the fruit of the sea.) Why don't we cook more with shrimp? It's so easy and quick and adds some extra protein and flavour to our mid-week meals. So what the heck is wrong with us? Well, there are many things wrong with us but this isn't the proper platform for airing all our dirty laundry. We are working to rectify this situation.  I do still think shrimp are kinda gross to look at (they still remind me of little larvae for some reason- I know, I'm really not doing a very good job of selling this recipe right now am I?!?.) So if I just try to push that nasty mental image out of my head and focus on how yummy they are, then all is good. And they are good, especially in this flavourful, fragrant, curry-based dish.

And of course, we didn't colour within the lines with this recipe: we added some non-traditional ingredients such as baby bok choy, edamame, sweet potato and... wait for it...scallops. Yup I said scallops. Why the heck not? At least they are easier to look at then shrimp: no little faces and legs.  It's easier that way, trust me. And if you are bothered by the addition of any little sea creatures (with or without faces and legs) to your meals, then go ahead and dice up some extra-firm tofu and go with that. All the flavour without sacrificing your ethics.  We try to appeal to all here at Bistro 164, whatever your eating choices happen to be. We don't judge. Much.

Happy shrimp eating from Bistro 164!

Shrimp Korma and Basmati Rice

adapted from a recipe in Cooking Light magazine June 2011

Serves: 6 people

Skill level: Super super easy

Taste scale: Very very flavourful!

Ingredients

2 tsps butter

1 cup chopped bell pepper (red, yellow or orange)

1 onion, chopped

1 1/2 tbsps all-purpose flour

1 tsp grated or diced ginger

3 cloves of garlic, finely chopped

2 tsps Madra curry powder

2 tsps garam masala

1/2 tsp salt

2 cups vegetable or chicken broth

1/3 cup water

1/3 cup coconut milk

1/2 cup canned diced tomatoes

1/4 cup frozen green peas or edamame

handful chopped baby bok choy

2 cups diced sweet potato

1 pound peeled and deveined large shrimp ( or add some scallops if you wish. Vegetarian option: 1 lb diced extra-firm tofu)

4 cups cooked basmati rice

1/4 cup plain fat-free yogourt

Directions

Melt butter in a Dutch oven over medium high heat. Add the onion, bell pepper and sweet potato to the pot. Saute for about 2 minutes. Add the flour, ginger and garlic; cook for another minute. Add the curry powder, garam masala, salt and cook for 30 seconds, until the spices become fragrant. Add the broth and 1/3 cup water. Bring to a boil. Stir in the coconut milk, tomato and bok choy; reduce heat and simmer for 5 minutes. Add peas (or edamame), shrimp, cooking for another 5 minutes or so until shrimp are done. Spoon basmati rice onto plate, top with shrimp korma mixture, add a dollop of yogourt.