Jheenga Chat Shrimp Madras-Style
Grilled Madras-style shrimp skewers with curry leaves and a coconut-tomato dip. Quick prep, skillet option, and tips for fresh curry leaves.
This recipe was adapted from The New American Chef by Andrew Dornenburg and Karen Page. It was used as an appetizer during their book signing event at The Spice House in Old Town Chicago in April 2004.
Submitted by: Chef Jennifer Statz from Chicago, IL
Yield: 10
- Coat shrimp with curry powder, garam masala, curry leaves, garlic, and oil; grill quickly for about 2 minutes per side.
- Make a simple dipping sauce by whisking tomato paste into coconut milk and reducing until thick.
- Use fresh or dried curry leaves, soak wooden skewers 30 minutes, and cook in a hot skillet if you do not have a grill.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How long should I marinate the shrimp?
Rub the spice and oil mix into the shrimp and let them sit at least 15 minutes to absorb flavor. For stronger flavor, refrigerate up to 2 hours. Avoid much longer so the shrimp do not become mushy.
Can I use fresh curry leaves instead of dried?
Yes. Use about 24 fresh leaves, stack and slice them into a fine chiffonade or pulse in a food processor. Fresh leaves give brighter, more aromatic flavor. If you cannot find them, use the dried leaves from the recipe.
What if I do not have a grill or skewers?
No problem. Cook shrimp in a hot skillet over medium-high heat for about 2 minutes per side. Skewers are optional. You can also broil them on a baking sheet for similar results.
How do I get a thicker, smoother coconut-tomato dip?
Whisk tomato paste into the coconut milk and simmer over medium-high heat, stirring, until it reduces and thickens. For extra smoothness, blend briefly or strain. A small cornstarch slurry can also thicken it quickly.
How can I avoid overcooking the shrimp?
Preheat your grill or skillet so cooking is fast. Cook about 2 minutes per side on high heat. Shrimp are done when they turn opaque, pink, and firm to the touch. Remove them as soon as they change color to avoid rubberiness.
How should I store and reheat leftovers?
Cool shrimp within two hours and store in an airtight container in the refrigerator for up to 48 hours. Reheat gently in a skillet over low to medium heat or warm briefly in a 300 F oven. Reheating too long will make shrimp tough.
Can I substitute the coconut milk or tomato paste?
Canned unsweetened coconut milk is best for the intended flavor. You can use light coconut milk for less richness. If you need a noncoconut alternative, try plain yogurt thinned with water for a different but workable dip. Tomato paste gives thickness and concentrated flavor; if you only have tomato sauce, reduce it to concentrate the flavor.
What are good serving suggestions or pairings?
Serve the skewers hot with the coconut-tomato dip, lemon wedges, and a sprinkle of coarse salt. They work well with naan or rice, a crisp salad, or chutneys. These shrimp also make a bright party appetizer alongside cold drinks.
How long should I marinate the shrimp?
Rub the spice and oil mix into the shrimp and let them sit at least 15 minutes to absorb flavor. For stronger flavor, refrigerate up to 2 hours. Avoid much longer so the shrimp do not become mushy.
Can I use fresh curry leaves instead of dried?
Yes. Use about 24 fresh leaves, stack and slice them into a fine chiffonade or pulse in a food processor. Fresh leaves give brighter, more aromatic flavor. If you cannot find them, use the dried leaves from the recipe.
What if I do not have a grill or skewers?
No problem. Cook shrimp in a hot skillet over medium-high heat for about 2 minutes per side. Skewers are optional. You can also broil them on a baking sheet for similar results.
How do I get a thicker, smoother coconut-tomato dip?
Whisk tomato paste into the coconut milk and simmer over medium-high heat, stirring, until it reduces and thickens. For extra smoothness, blend briefly or strain. A small cornstarch slurry can also thicken it quickly.
How can I avoid overcooking the shrimp?
Preheat your grill or skillet so cooking is fast. Cook about 2 minutes per side on high heat. Shrimp are done when they turn opaque, pink, and firm to the touch. Remove them as soon as they change color to avoid rubberiness.
How should I store and reheat leftovers?
Cool shrimp within two hours and store in an airtight container in the refrigerator for up to 48 hours. Reheat gently in a skillet over low to medium heat or warm briefly in a 300 F oven. Reheating too long will make shrimp tough.
Can I substitute the coconut milk or tomato paste?
Canned unsweetened coconut milk is best for the intended flavor. You can use light coconut milk for less richness. If you need a noncoconut alternative, try plain yogurt thinned with water for a different but workable dip. Tomato paste gives thickness and concentrated flavor; if you only have tomato sauce, reduce it to concentrate the flavor.
What are good serving suggestions or pairings?
Serve the skewers hot with the coconut-tomato dip, lemon wedges, and a sprinkle of coarse salt. They work well with naan or rice, a crisp salad, or chutneys. These shrimp also make a bright party appetizer alongside cold drinks.
I originally found this recipe on Epicurious.com — it’s ridiculously easy to make and just delicious! Per most of the Epicurious reviews, I doubled the spices and coconut milk. It’s even better the next day! Next time might start off sauteeing a little onion, then halved cherry tomatoes, then the shrimp! Make this — it’s wonderful!