Pan seared shrimp served with an Indian-inspired sauce of curry, tomato, and coconut.
For the Shrimp:
20 Large Shrimp (10-20 per pound)
Kosher Salt (as needed)
6 Tbsp (72 mL) Canola Oil
For the Sauce:
1 Serrano Chili
1 tsp (4 grams) Ginger, finely chopped
½ Medium Yellow Onion
1 Garlic Clove
1 Tbsp (3 grams) Cilantro, finely chopped
1 ½ Tbsp (18 mL) Canola Oil
1 cup (153 mL) Coconut Milk
½ cup (120 grams) San Marzano Tomatoes, crushed
1 tsp (2.7 grams) Yellow Curry Powder
1 tsp (5.7 grams) Lemon Juice
For the Garnish (optional):
25 Cilantro Leaves
2 Red Radish
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