Aggie's Kitchen

Bal Arneson’s Indian-Thai Fusion Shrimp

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Goodness…I haven’t been here in a while.  The holidays were a whirlwind…in a truly wonderful way…and I have been cooking like crazy.  However, I have to say, my camera has not been a huge part of my cooking this past month.  I don’t normally like to apologize for lack of posting here on the blog (since this is after all my “hobby” 🙂 )…but I will say, I do apologize for not taking picture of some of the delicious food that I have eaten in the past few weeks.  I really hope to recreate most of it over the next months…with my camera handy so I can share it all with you.

One of my favorite Christmas gifts this year was from my husband, the cookbook Everyday Indian by Bal Arneson. This cookbook was recommended to me from one of my pals at the gym when she learned that my husband and I were just starting to enjoy and experiment with Indian food.  I am so excited to cook my way through this cookbook…it’s full of new spices and flavors that I can’t wait to try.  And her approach to Indian cooking is healthy, which makes the cookbook even more appealing to me.

I have to tell you, this meal was perfect.  The shrimp had such a fragrant and flavorful spice to them and they paired so nicely with the sweetness in the salad.  I can not wait to make this again.  Don’t be intimidated with cooking with whole spices, this was my first time and it was way easier than I ever thought it could be.  I recently purchased this cute mortar and pestle with the help of my Spice Smuggling friend Jeffrey Saad during my last trip to Napa and finally broke it in.  Let me just tell you how cool I felt grinding up my own spices by hand in my kitchen.  You have to try it.

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Indian-Thai Fusion Shrimp
Recipe adapted from Everyday Indian

2 TB light olive oil
4 TB Fusion Curry Paste (see recipe below)
20 uncooked shrimp, peeled

Place oil and curry paste in a non-stick pan over medium heat and cook for 1 minute. Add the shrimp and cook through until pink.

Fusion Curry Paste

Step 1:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 dried red chili pepper
2 cardamon pods (I used a few seeds)

Preheat the oven to 300 degrees. Combine all the ingredients on a rimmed baking sheet and toast for 15 minutes. Let cool and process to a fine powder in a small grinder or crush with mortar and pestle.

Step 2:
1/2 cup fresh cilantro
2 TB finely chopped lemon grass (I did not have this and could not find in store)
1 TB grated ginger
1 TB grated garlic
1 TB lime juice
1 tsp lime zest
2 green chilies
1/4 cup water

Put all the ingredients in a food processor and process to a paste. Add the toasted spices and process until all the ingredients are well mixed. Store in an airtight container in the refrigerator for up to a week.

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Spinach and Orzo Salad with Mango Dressing
Dressing recipe from Everyday Indian

For the salad:
fresh spinach leaves
whole wheat orzo, cooked
toasted and chopped pistachios

For the dressing:
1/4 cup mango juice (I used peach nectar)
3 TB light olive oil
2 TB finely chopped mango
1 TB lemon juice
1 TB finely chopped cilantro
1/4 tsp Garam Masala
pinch salt and pepper

Combine all ingredients in a jar or sealed container and shake until mixed thoroughly. Toss dressing with spinach, orzo and pistachios. Dressing can be refrigerated for up to 5 days.

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32 comments on “Bal Arneson’s Indian-Thai Fusion Shrimp”

  1. Glad you are back! I can’t wait to make that salad!

  2. That looks fantastic! Glad to see you posting again. 🙂

  3. I am actively drooling over the shrimp! This looks delicious and light!

  4. I know exactly what you mean. I haven’t been posting either, but I’ve been cooking!

    Ninette

  5. Yum! Love Indian food! I will have to look for this cookbook. I’ve had a hard time getting back into the swing of things so I totally understand.

  6. Welcome back!! I think its great that you are grinding your own spices. I happen to work next to a spice house that grinds spices all day long…all I can say is it really makes a difference!! The aromas are amazing!! I just bought my first mortar and pestle, any tips on how to season??

  7. I love that you are keeping your Indian food on the light side Aggie. The blend with the mortor and pestle sounds very aromatic and tasty.

  8. Oh wow that looks fantastic! It’s only 7:30am but now I’m wanting shrimp for breakfast. 🙂

  9. YUM. I don’t cook a lot of Indian food myself but I love it. Actually have some Indian style chicken marinating for dinner tonight! Don’t you just wish the pictures would take themselves sometimes!?

  10. I have never been big into Indian flavors..but this actually looks and sounds amazing!

  11. This dish must have smelled amazing as it was cooking! I love shrimp when it’s paired with so much flavor!

  12. I’ve missed you!! I’m going to be honest…I’ve only had Indian food once and had a bad experience. I have jumped back in yet. I think I might actually prefer an at home vs. in restaurant version. I will book mark this and try to get up the nerve to try it 😉 The shrimp looks done perfectly

  13. Lovely post. I like the combo of the flavors with the shrimp. I can almost spell the citrus cooking with the garlic and curry.

  14. Oh…
    my…
    gosh…
    that shrimp just made my mouth water. Looks amazing!

  15. Wow… I’m of Indian origin and these definitely look like spices you would find in an Indian household. This dish looks sensational… I would never have thought to combine orzo in Indian food. Very nice job!!! 🙂

  16. Great spices and healthy food – sounds perfect to me! Can’t wait to see what other wonderful things you have in store from this book. And by the way, while I am usually intimidated by the lists of ingredients for Indian recipes, this really doesn’t look too bad!

  17. I can’t wait until we have some fresh mangoes here so I can try this!

  18. Pingback: Tweets that mention Bal Arneson's Indian-Thai Shrimp Fusion | Aggie's Kitchen -- Topsy.com

  19. Hey Aggie!!

    I just want to say that i love your blog and I have published it on my blog in my blog roll.

    I don’t know if I have to get any sort of consent for this? Is it okay if I put it on?
    http://coco-pistachio.blogspot.com/p/collection.html

    xx

  20. I’m in love with this – all the spices sound so yummy together and your shrimp look perfectly cooked!

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  22. Oh…this looks amazing….need to check out the book now!

  23. Welcome back! I love your thai-indian fusion, it must taste really good. Anything mango dressing is good in my page!

  24. The shrimp look gorgeous and I cannot wait to try the spice rub. I also can never find lemon grass, that was a cute note to include!

  25. Love Indian, I may need to buy that cookbook. These ingredients look delicious. Mortar and pestle so fun, just got large one for guacamole, it’s the best.

  26. Pingback: Indian-Thai Fusion Chicken « On and Off My Plate

  27. well well ms thing. i’m sorry i haven’t been to your blog in a while. it’s obvious i’ve missed a lot here.
    lots of catching up to do indeed, but this paste or spice rub is crazy good. i bet the house smelled good.
    just wanted to say HI and that I still love you and will do better on coming around to your neck of the woods. 🙂

  28. Ok, this is right up my alley Aggie and I will be making this! I love Indian food – Grumpy was hung up that he didn’t like it because he hates curry – but he has eaten it and not even known it! lol. I love the salad too! I really love cooking with orzo because I use it in place of rice (since I can’t eat rice). I really can’t wait to make this!

  29. Ok, so maybe I’m not getting this but, this seems like two different recipes without anything in common except Indian spices. I was anticipating seeing the finished photo with the shrimp arranged on top of the salad but, that didn’t happen so what is the shrimp presented with?

  30. Whoops!…just noticed the shrimp atop the salad….my bad….Forget my above comment…sorry. I will be making this. It looks great!

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