Shrimp Moilee

Plump shrimp simmered in a delicate, aromatic sauce infused with spices with emphasis on a subtle, savory flavor profile rather than intense heat.

Ingredients

• Herbies Butter Chicken Spice Mix  ·  2 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• shrimp, medium, pealed & devained, with tails  ·  16 
• Salt  ·  1 teaspoon 
• small green chilies, seeded, sliced  ·  3 
• onion, small, sliced  ·  1 
• Herbies Ginger, ground  ·  1/2 teaspoon 
• garlic cloves, finely sliced  ·  2 
• tomatoes, peeled, cored, diced  ·  2 
• Coconut Milk  ·  1/2 cup 
• Basmati rice, white, long grain  ·  2 cups 
• bunch Cilantro  ·  1/2 

Instructions

1. Set the rice in 2 cups of cold water in a lided saucepan for about 10 minutes. When time is up place over high heat and bring to the boil, then reduce the heat to the lowest setting and cook covered until the rice is tender and all the water has been absorbed. When ready fluff through with a fork before serving.
2. Place the shrimp in a bowl and add one tablespoon of the Herbies Butter Chicken Spice Mix and toss together to coat, then set aside.
3. Heat 2 tablespoons of Williamson Wines Extra Virgin Olive Oil in a medium sauté pan over medium high heat. Add 1 teaspoon of Herbie's Butter Chicken Spice Mix and slowly heat until it is toasted. (make sure not to burn the spice). Quickly add the onions and garlic. Turn the heat down to medium low and continue to cook while seasoning with salt and pepper, to taste. Cook for 4 minutes.
4. Meanwhile, stir in the green chiles and cook for another 2 minutes then add the tomatoes and coconut milk. Cook for 2 minutes then add the shrimp and cook for 3 more minutes until the shrimp is fully cooked.
5. Serve with the steamed rice and garnish with fresh cilantro.