Raghavan Iyer's Shrimp with Peanut-Garlic Sauce

1 pound large raw shrimp (21 to 25 per pound), peeled and deveined but tails left on
1/4 teaspoon ground turmeric
1/4 cup unsalted blanched peanuts*
4 large cloves garlic, peeled
3 fresh red Thai or cayenne chiles, stems removed*
2 tablespoons canola oil
1 cup unsweetened reduced-fat coconut milk*

1/2 teaspoons coarse kosher or sea salt or to taste
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Toss shrimp with turmeric in a medium-size bowl. Refrigerate, covered, for 15 to 30 minutes, to allow shellfish to absorb spice flavor and color and to remove any “fishy” odors.

While shrimp is marinating, combine peanuts, garlic, and chiles in a mortar and pound them with the pestle, occasionally scraping and mixing the chunky blend with a spatula to ensure an even, small pea-like texture. (Alternatively, pile them all into a food processor and pulse until you get that same pea-textured blend.)

Heat oil in a medium-size skillet over medium heat. Add peanut mixture and cook until nuts are golden brown and garlic is browned, 2 to 3 minutes.

Shake unopened can of coconut milk to combine it well*, measure out 1 cup (remaining can be refrigerated for up to 2 days in a sealed container) and add to skillet. Stir in salt, and bring curry to a boil. Cook, uncovered, for 1 to 2 minutes. Add shrimp and bring sauce once again to a boil. Continue to simmer, uncovered, stirring occasionally, until shrimp are salmon-orange, curled, and tender, 3 to 5 minutes. Sprinkle with cilantro, and serve over steamed rice, if desired.

Raghavan Iyer's Shrimp with Peanut-Garlic Sauce

This recipe for Shrimp with Peanut-Garlic Sauce, (or Sengdana lasoon jingha), is a good example of the sort of dynamic curry our friend Ragavan Iyer loves – with one small twist. He agreed to develop a curry for us that would conform to one of our essential Desperation Dinners criteria: It’s complex-tasting without being difficult or complicated to make. This dish does take longer than our usual 20-minute limit, and we’re hoping you’ll agree the authentic result is worth the wait.

Raghavan Iyer's Shrimp with Peanut-Garlic Sauce

Approximate Values Per Serving (without rice): 287 calories (52% from fat), 16 g fat (4.5 g saturated), 172 mg cholesterol, 26 g protein, 8.5 g carbohydrates, 1g dietary fiber, 343 mg sodium

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