Shrimp in Coconut Sauce

Photo Credit: PratikSurti via Compfight cc

This recipe is another from the Bengali kitchen of my friend Sharmi.

















1 pack large or extra large raw shrimp, peeled and deveined
salt
oil
1 onion
5-6 cloves of garlic
1 small piece of ginger
3-4 pods of green cardamom
1 cinnamon stick
4 whole cloves
1 bay leaf
ghee (clarified butter)
1/2 teaspoon turmeric powder
salt to taste
1 can coconut milk

OPTIONAL:  1/2 teaspoon sugar

1. Wash the shrimp and marinate with 1/2 teaspoon of turmeric powder and salt to taste
2. In a coffee grinder, grind 1 cinnamon stick, 4 whole cloves and green cardamom
3. Chop 1 onion, 5 or 6 cloves of garlic and a small piece of ginger together
4. Heat oil in a wok or cooking pan
5. Stir fry the shrimp and set aside
6. Add ghee (clarified butter) to the remaining oil or you may add a little more oil if needed
7. Add the spices you previously ground and 1 bay leaf
8. Add the chopped onion, ginger and garlic and stir
9. Add the shrimp and a little bit of sugar and stir
10. Add 1 can of coconut milk to the shrimp and stir well (shake the can well before opening)
11. Put on a low flame to a low boil/simmer
12. Serve hot

DIETS:
Diabetic:  yes
Gluten Free:  yes
Nightshade Family Free:  yes
Paleo:  yes* (if made without ghee)
SugarBusters: yes
Sugar Free:  yes
Vegan:  no
Vegetarian:  no
Wheat Free:  yes
200 Calories or Under:  yes (in limited quantities)

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.