Toasting the spices in a sauté pan before grinding them makes them especially fragrant. And even a quick soak in a marinade of coconut milk, garlic ginger, and spices is enough to flavor the shrimp beautifully.
Serve with a basmati rice pilaf.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Had high hopes for this recipe. No matter the care, cooking the shrimp with the marinade makes it "mushy." Had to remove the shrimp from marinade, saute it and then add back the marinade and it still slightly scorched. Great flavor but too much anxiety over expensive prawns!
Fresh garlic and ginger flavor with aromatic spices. This is a great weeknight dinner, providing much reward for very little effort.
I followed this recipe exactly, having purchased fresh spices, toasted them and ground them fresh -- so that was not the reason for a rather tastless dish. 30 minutes in the fresh ginger containing marinade may have been too long as the ginger changed the texture of the shrimp. The shrimp were eaten but not really enjoyed.
Quick, easy, and tasty.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?