Steamed Shrimp as a Main Dish

Usually steamed shrimp means peeling fresh cooked shrimp and dipping it in a tomato-like chili sauce.  This week, however, I decided to try something new from shrimp I had deliberately steamed in my own blend of spices.  So rather than having regular shrimp cocktail, I threw the steamed shrimp into a main dish. Generally, you would let the raw shrimp cook in the dish, however, I had already cooked them.

Always on a quest for new recipes, I search for new ones; yet end up many times having a "taste" for something familiar.  Like, curry, for example.  Curry has such a sweet and warm taste.  I suppose I feel like it is one of my comfort ingredients.  Adding curry to a fish stew or to chicken satisfies that craving.  Especially in the cooler months.

Shrimp curry is a favorite.  Several years ago, an Indian friend from Delhi turned me onto garam masala, a flavorful and fragrant blend of spices.  She used it in her curries.  I bought some and have been a fan ever since.

Here's my variation on her recipe, so it is not strictly South Asian or Indian. Serves about 2 or 3

• 3 Tbs canola or olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1Tbs curry powder
• 1 Tbs ground ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric (optional)
• 1 tsp red pepper flakes or to taste
• 1 teaspoon garam masala
• 1cup water or low-sodium chicken or vegetable broth
• 1/2 tsp salt (adjust if using broth)
• 1 lb large steamed shrimp

Directions

1. Heat the oil in large heavy saucepan over medium high heat. Add the onions; cook; stirring until soft. Add minced garlic and cook until soft about a minute. Reduce heat and mix in the next six ingredients. Cook and stir until well blended.
2. Add water or broth. Season with salt if needed. Cook on low for about  3 minutes.  Add shrimp and cook about 3 more minutes until everything is warm and flavors are blended. Taste and adjust salt and red pepper flakes if necessary. Stir and remove from the heat. Serve over rice.