Sauteed Shrimp with Coconut and Mustard

Name: Sauteed Shrimp with Coconut and Mustard
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brown mustard seeds; 1 small coconut or 1 cup thawed frozen grated coconut; 1 teaspoon ground turmeric; 1 teaspoon salt; 454 grams shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined; 7 smalls fresh Thai chiles (2 to 3 inches; preferably green), 6 slit lengthwise on one side(not all the way through); 3 Tbsps vegetable oil; 3 Tbsps water

Sauteed Shrimp with Coconut and Mustard is a gluten free, dairy free, fodmap friendly, and whole 30 main course. One portion of this dish contains about 25g of protein, 18g of fat, and a total of 276 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up water, vegetable oil, thai chiles, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

If using whole coconut, pierce 2 softest eyes of coconut with a small screwdriver or a metal skewer, then drain and discard liquid.

Ingredients you will need

Coconut

Equipment you will use

Metal Skewers

Bake whole coconut 15 minutes. Break shell with a hammer and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Finely shred enough coconut to measure 1 cup using the 1/8-inch-wide holes of a box grater.

Ingredients you will need

Coconut

Equipment you will use

Box Grater

Oven

Knife

Finely grind mustard seeds with a pinch of salt in grinder. Finely chop whole chile (without slit) and mash in mortar with pestle along with ground mustard seeds and a pinch of salt until chile is finely ground.

Ingredients you will need

Mustard Powder

Mustard Seeds

Chili Pepper

Seeds

Salt

Equipment you will use

Mortar And Pestle

Add 1 tablespoon water.

Ingredients you will need

Water

Mix to a paste. (Alternatively, very finely chop chile, then stir with mustard seeds and water to form a paste.)

Ingredients you will need

Mustard Seeds

Chili Pepper

Water

Toss shrimp with turmeric and salt.

Ingredients you will need

Turmeric

Shrimp

Salt

Heat oil in wok over moderately high heat until hot but not smoking. Sauté shrimp, stirring, until it just turns pink, 2 to 3 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Wok

Add grated coconut, mustard paste, remaining 6 chiles, and remaining 2 tablespoons water. Sauté, stirring, until water is absorbed and shrimp are well coated, about 2 minutes more.

Ingredients you will need

Desiccated Coconut

Mustard

Chili Pepper

Shrimp

Water

Leftover coconut can be frozen in a sealed plastic bag up to 1 month.

Ingredients you will need

Coconut

Equipment you will use

Ziploc Bags

Equipment

Ingredients

Servings:

2Tbsps

brown mustard seeds 1small

coconut or 1 cup thawed frozen grated coconut 1teaspoon

ground turmeric 1teaspoon

salt 454grams

shrimp in shell (21 to 25 per pound), peeled, leaving tail and first segment of shell intact, and deveined 7smalls

fresh Thai chiles (2 to 3 inches; preferably green), 6 slit lengthwise on one side(not all the way through)3Tbsps

vegetable oil 3Tbsps

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.