Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Shrimp -- large
2 ts Olive oil
1 md Onion -- coarsely chopped
1 ts Garlic -- coarsely chopped
2 ts Curry powder
1 Piece lemongrass -- sliced
Crosswise
1/3 c Fresh ginger -- coarsely
Chopped
8 Whole cardamom pods
2 c Tomato juice -- unsalted
1/2 ts Salt
1/3 c Nonfat yogurt
1/2 md Cucumber -- peeled, seeded,
Dice
1/4 ts Garam masala
1/2 tb Fresh lemon juice
1 tb Fresh mint or cilantro --
Chopped
12 Sprigs cilantro -- for
Garnish

Peel and devein shrimp, reserving shells and leaving tails. Cover;
refrigerate. Heat oil in a medium saucepan over medium-low heat. Add
onions and garlic; cook, stirring often, until onions are
translucent, about 5 to 7 minutes. Reduce heat to low and add shrimp
shells, curry, lemongrass, ginger and cardamom. Cook, stirring often,
until shells are pink, about 5 minutes. Add 4 cups of water, tomato
juice and salt. Raise heat and bring to a boil. Reduce heat to medium
low and simmer, skimming off skum as necessary, about 1 hour. Combine
yogurt, cucumber, garam masala, lemon juice and chopped mint or
cilantro. Cover and refrigerate. Strain stock, pressing on solids,
into a mediym saucepan. Return to a boil. Reduce heat so that the
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 and cover with foil. Raise heat to medium high; simmer liquid
until it is reduced by half, about 20 minutes. Pour the asuce over
the shrimp; garnish with cilantro sprigs and serve with reserved
cucumber relish.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve

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