Goan Shrimp Curry

This recipe comes from the unbelievably good At Home with Madhur Jaffrey.  If you're thinking "No WAY will my kids like that!" well . . . you might be right.  But if they like shrimp and they like rice and they like coconut, they just might like this. I've tamped the spiciness factor way down to make it more palatable for young tastebuds.  This recipe is also doubled, because my people eat a lot of it.  

Goa, just so you know, is like, in India and stuff.  

Goan Shrimp Curry

2 Tablespoons canola oil

4 finely chopped medium shallots

1/4 teaspoon cayenne pepper

4 teaspoons sweet paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon turmeric

2.5 cups coconut milk (well shaken, preferably before you take it out of the can)

2 lbs peeled shrimp

1 teaspoon salt

1 Tablespoon lemon juice

3 cups cooked basmati or jasmine rice

1. Cook your rice. I use a rice steamer. Those things are effortless. 
2. Chop your shallots. 
3. Mix cayenne, paprika, pepper, and turmeric in a bowl.  Set aside. 
4. Heat oil in a wok or sauce pan. 
5. When hot, add shallots. Cook until light brown. 
6. Take the pan off the heat and add spice mix. Stir once or twice, then put the pan back on the heat. 
7. Add the coconut milk and bring to a low but steady boil. 
8. Add the shrimp, salt, and lemon juice. 
9. Stir and cook over medium heat until shrimp turn pink.  
10. Serve over rice.  

Family Ratings

Lucy, who hates shrimp, except when it's cooked well: 10

James, who isn't crazy about spices: 7

Will, who's really becoming sort of laid back when it comes to food: 8

Ellen, who says I always make her ratings up: Bolivia

Paul, who ate the rest of the leftover shrimp: 10

Petra, our Italian daughter for the year: 7.5

Pasta with Chicken, CARAMELIZED ONIONS, and Blue Cheese

You may have noticed that I haven't posted anything in two or three years. That's because I haven't actually eaten anything for a long long time.

Okay, so that's not true. I've just been busy--raising a family, commuting to work, selling gold records under the pseudonym of Lil Wayne, etc. etc.

And, frankly, you know, sometimes you just don't come across that many new recipes that really float your boat.  In fact, I tried the one I'm about to share maybe 18 months ago. I liked it fine, and made a note of it, but didn't come back to it until tonight. And LOVED it. So very tasty. It's all about the caramelized onions, which, let's admit it: some of your kids may hate. Too bad. Give 'em baby carrots and then help yourself to a third serving.

This recipe comes from a book James gave me for Christmas put out by Food & Wine Books, called "Quick From Scratch Chicken Cookbook." Yeah, I know, right? Some Time Inc. mass-produced, un-authored grocery store text.  But, ya know, it's all about the caramelized onions, right?

Pasta with Chicken, CARAMELIZED ONIONS, and Blue Cheese

1 Tablespoon butter

3 Tablespoons olive oil

2 onions, quartered and cut into thin slices

1-1.5 lbs. boneless, skinless chicken breast

3/4 teaspoon dried rosemary, crumbled between your palms

1 garlic clove, minced (not between your palms)

3/4-1 lb short pasta of your choice

2 ounces crumbled blue cheese (about 1/2 cup)

Salt and pepper to taste

1. Trim chicken and season with salt, pepper, and rosemary
2. Begin to boil water with added salt.
3. Melt the butter and 2 TB oil over medium-high heat. Add the onions and 1/2 t salt and cook until the onions are very well browned.  Remove from pan. 
4. Add 1 TB oil to pan and reduce heat to medium. Cook chicken until brown, about 5 minutes. Turn. Cook another 3 minutes. Add garlic and stir for 30 seconds.  Cover the pan, remove from heat, and allow to steam for 5 minutes. 
5. Add pasta to water. Cook until al dente, about 5-7 minutes, depending. DO NOT OVERCOOK.
6. Cut chicken into 1/4 inch slices.
7. Drain past, RESERVING 1/4 CUP OF WATER
8. In a large bowl, toss pasta, chicken, any juices in the pan, onions, blue cheese, salt, pepper, and 2 TB of pasta water. Mix. 
9. If pasta seems dry, add a little more water. 
10. Serve with crusty bread, a leafy salad, and raw baby carrots. 

Family Ratings: 

Lucy ("Are you kidding? Caramelized onions???"): 10

Will, who, though less demonstrative, admits the caramelized onions are nice: 9

James, who spent most of the meal picking the caramelized onions off the chicken: 7-8.5

Ellen, who seemed surprised how much she likes this dish: 10

Paul, who, let's face it, likes his own cooking a little too much: 10

Petra, our Italian exchange student who likes her al dente very al dente: Not yet sure how my cooking compares to the fine, fresh, Italian fare upon which she was raised!