Food & Cooking Recipes Appetizers Shrimp with Curry Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 2, 2019 Print Share Share Tweet Pin Email Servings: 6 The curry and tomato sauce here is made from the liquid the shrimp are poached in. Ingredients 1 pound large shrimp 2 teaspoons olive oil 1 medium onion, coarsely chopped 1 teaspoon garlic, coarsely chopped 2 teaspoons curry powder 1 3-inch piece fresh lemongrass, thinly sliced crosswise (optional) ⅓ cup coarsely chopped fresh ginger 8 cardamom pods 2 cups unsalted tomato juice ½ teaspoon salt ⅓ cup nonfat yogurt ½ medium cucumber, peeled, seeded, and diced (1 ½ cups) ¼ teaspoon garam masala (a spice blend available at Indian groceries and specialty-food stores) ½ tablespoon fresh lemon juice 1 tablespoon chopped mint or cilantro 12 sprigs cilantro, for garnish Directions Peel and devein shrimp, reserving shells and leaving tails intact. Cover; refrigerate. Heat oil in a medium saucepan over medium-low heat. Add onions and garlic; cook, stirring often, until onions are translucent, 5 to 7 minutes. Reduce heat to low; add shrimp shells, curry, lemongrass, ginger, and cardamom. Cook, stirring often, until shells are pink and mixture is very aromatic, about 5 minutes. Add 4 cups water, tomato juice, and salt. Raise heat; bring to a boil. Reduce heat to medium low and simmer, skimming off scum as necessary, about 1 hour. Combine the yogurt, cucumber, garam masala, lemon juice, and chopped mint or cilantro; cover with plastic and refrigerate. Strain stock, pressing on solids, into a clean medium saucepan. Return to a boil. Reduce heat so stock is at a bare simmer. Add shrimp; poach, adjusting heat as needed to maintain a bare simmer, 3 to 4 minutes. Transfer shrimp to a dish; cover with foil. Raise heat to medium high; simmer liquid until it is reduced by about half, about 20 minutes. Pour the sauce over shrimp; garnish with cilantro sprigs and serve with reserved cucumber relish. Cook's Notes Pappadam, crisp lentil wafers available at Indian groceries, would be pair well with these shrimp. Print