WATCH: Make shrimp with yogurt and cashew nut sauce

WATCH: Making a Shrimp with Yogurt and Cashew Sauce

Ingredients

• Frozen Shrimps of 16 to 20 ct, shelled and deveined
• 5 tablespoons unsalted butter
• 1 onion medium
• 2 cloves garlic
• ½ teaspoon chili powder, more if necessary
• ½ teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon kosher salt coffee, or more as needed
• ] 1 cup roasted and unsalted cashews
• 2 cups plain yogurt, preferably whole

Method

1. Place shrimp (to taste) in a bowl of tap water and let them thaw while you prepare butter.
2. When you can, remove the tails and reserve.
3. Melt butter in saucepan over medium-low heat. As soon as the white milk solids form on the surface, skim and discard. The butter should be mainly golden and clear; you have clarified enough for this dish.
4. Add reserved shrimp tails; cook for about 10 minutes, stirring once or twice. (You're brewing the butter with the shrimp flavor!)
5. Meanwhile, peel the shrimp; it's okay they're not completely thawed. Throw the shells or reserve for broth (see NOTE below). Cut the onion into small cubes. Chop the garlic.
6. Remove the shrimp tails from the pot and discard them, then stir in the onion and garlic. Increase the heat to medium; cook for 3 or 4 minutes until softened, stirring several times, then add the chili powder, cumin, turmeric, salt and pepper, stirring to incorporate. Add half of the cashew nuts
7. Add the yogurt, stirring to form a thick sauce; cook for 2 or 3 minutes, then reduce heat to low.
8. At this point you can decide: Use an immersion blender (stick) to reduce the mixture to the pot. (For a textured sauce or to do less damage, you can skip the mixing step, if you do not have an immersion blender, you can transfer the mixture to a food processor.)
9. Drain the shrimp and add to the pot, with the remaining cashew nuts.
10. Increase the fire by means; cook for about 4 minutes, stirring to make sure all shrimp are pink and no longer translucent. Taste and add more salt and / or chili powder as needed.
11. Divide them in large, shallow bowls. Sprinkle each serving with a little chili powder and serve hot.

Note

• Having a shrimp broth gives you a good length ahead of soups, soups and seafood sauces.
• To do this, combine the reserved shells of this recipe, a half-onion or pieces of fennel and some peppercorns in a medium saucepan.
• Cover with water and bring to a boil over medium heat, then reduce heat to medium-low and cook for about 15 minutes.
• Pbad through a fine-mesh strainer in a heat-resistant container; cool and freeze flat in a zipper bag until 6 months. (Make sure you mark, including the date.)

The Washington Post / Adapted from Spark.Recipes.com