Indian Shrimp Curry

 

I can’t tell you the first time I had Indian food; all I know is that I really liked it. I also know that the late Mr. O-P was the one who introduced me to it when he took me to dinner at local restaurant, India’s Rasoi. Once I realized how flavorful it was, I would seek out Indian restaurants when we traveled. One of the best Indian restaurants I think I’ve ever been to was Shalimar in Dublin, Ireland. Another good one was The Curry Leaf in London where I had the most magnificent salmon.

 It’s hard to have Indian food these days without thinking of Jim, but I do soldier on, as you are aware from my recent posting of Coconut Curry Chicken.  This one is for shrimp lovers; I served it on top of turmeric rice. Delicious! 

Indian Shrimp Curry

2 T. olive oil

1 c. minced onion

1 red pepper, chopped

2 cloves garlic, chopped

1½ t. ground turmeric

1 T. freshly grated ginger

1 t. ground cumin

1 t. smoked paprika

½ t. Kashmiri chilli powder

1 14.5-oz. can petite diced tomatoes

1 13.66-oz. can coconut milk

1 t. kosher salt

1 lb. medium shrimp, peeled and deveined

2 T. chopped fresh cilantro

1 T. chopped fresh Thai basil

 Heat oil in a 12” skillet over medium heat; cook and stir onion and pepper until onion is translucent, about 5 minutes. Remove the skillet from heat and allow to cool slightly, about 2 minutes.

 Add garlic, turmeric, ginger, cumin, paprika, and chilli powder to onion and pepper in the skillet; stir over low heat to bloom spices, about 30 seconds. Stir in tomatoes, coconut milk, and salt. Bring to a boil for 1 minute, and then reduce heat and simmer, stirring occasionally, for 10 minutes.

 Stir in shrimp, cilantro, and Thai basil; simmer until shrimp turns opaque, about 2-3 minutes.

 Garnish with chopped scallions.

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Cheesy Baked Rigatoni with Spinach and Roasted Mushrooms

 

This is the perfect recipe for Meatless Monday for a variety of reasons. It comes together in 40 minutes or less, is company worthy, and works equally well as a starter, side dish, or main. It’s also rich and delicious. The fact that you are adding a serving of vegetables with this is another benefit. Roasting the mushrooms gives them the most incredibly woodsy taste. This is a winner.

Cheesy Baked Rigatoni with Spinach and Roasted Mushrooms

  To roast mushrooms:

 1½ lbs. baby Bella mushrooms, quartered

1 t. kosher salt

1 t. freshly ground black pepper

1 t. dried thyme

¼ c. olive oil

 To make pasta:

 1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry*

1 lb. rigatoni

¾ lb. ricotta

½ lb. shredded Fontina cheese

¾ c. heavy cream

1 T. Melissa’s minced garlic

½ c. grated Parmesan, divided

¼ t. freshly ground nutmeg

¼ c. pasta water

Freshly ground black pepper

 Preheat your oven to 450°F. Spray a 1-1/2-quart baking dish with PAM; set aside.

 Place mushrooms, olive oil, thyme, salt, and pepper into a medium bowl; toss to coat. Transfer mushrooms to a baking sheet, spreading into a single layer. Place on the lower rack of the oven, and roast for 15-20 minutes until nicely browned.

 While the mushrooms are roasting, prepare pasta “al dente,” according to package directions; drain, reserving some pasta water. Reduce oven temperature to 375°F.

 In a large mixing bowl place spinach, nutmeg, heavy cream, ricotta, Fontina, ¼ c. Parmesan, garlic, roasted mushrooms, and reserved pasta water. Add pasta, toss to coat, and season with additional salt and pepper, if needed. Transfer the mixture to prepared baking dish, and then sprinkle the remaining half of the Parmesan over the top. Cover with foil and bake for 15 minutes. Uncover and bake for an additional five minutes until the cheese is golden and the edges are bubbly. Let rest for 15 minutes before serving.

 *Or 9 oz. as it has become, don’t get me started!

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