Shrimp Bengalese Stew

This rich dish is a shrimpy take on the ginger-and-coconut-milk stew found in Calcutta’s open-air markets. Of course, devout Hindus would never eat shrimp, so to honor that tradition, we offer a vegetarian variation with tofu. Serve this stew on a bed of fragrant rice: jasmine, basmati, or Texmati. MAKES 4 TO 6 SERVINGS

INGREDIENTS:

3 tablespoons unsalted butter; or 1 tablespoon unsalted butter, if using precooked shrimp
11⁄2 pounds medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon salt
11⁄2 tablespoons minced ginger
1⁄2 teaspoon grated nutmeg
1 tomato, coarsely chopped
3⁄4 cup fish stock or clam juice
1⁄2 cup ground almonds
1⁄2 cup coconut milk Juice of 1⁄2 lime

PROCEDURE:

1. Melt 2 tablespoons of the butter in a large heavy saucepan over medium heat. Add the raw shrimp, if using, and cook, stirring often, until pink and firm, 3 to 5 minutes. Transfer the shrimp to a large bowl and set it aside. If you’re using precooked cocktail shrimp, skip to step 2.

2. Place the pan back over medium heat and add 1 tablespoon butter. Add the onion and garlic; sauté until softened, about 2 minutes.

3. Add the salt, ginger, and nutmeg; cook, stirring constantly, for 30 seconds. Immediately add the tomatoes and cook, stirring constantly, until the mixture thickens slightly, about 2 minutes.

4. Add the fish stock and bring to a simmer. Add the ground almonds and stir until they thicken the sauce, about 1 minute. Immediately add the coconut milk and cook, stirring gently, until the sauce comes back to a simmer. Add the cooked shrimp and cook until the sauce is bubbling and the shrimp are heated through.

5. Remove the pan from the heat, add the lime juice, and stir well. Serve immediately.

CURRIED SHRIMP BENGALESE STEW Omit the ginger and nutmeg. Add 2 teaspoons curry powder with the salt.

SCALLOP AND SHRIMP BENGALESE STEW Add 1 pound scallops, sliced in half, with the raw shrimp.

SPICY SHRIMP BENGALESE STEW Add 1⁄2 cup tightly packed, shredded basil and 1 teaspoon chili oil, or more to taste, with the coconut milk.

VEGETABLE AND SHRIMP BENGALESE STEW Add 1 cup diced celery, 1⁄2 cup diced carrots, and 1⁄2 cup green beans cut into 2-inch segments, with the tomatoes.

VEGETARIAN BENGALESE STEW Omit the shrimp. Add 1 pound silken tofu, cut into 1⁄2-inch dice, and one 10-ounce package frozen mixed vegetables, thawed, with the coconut milk.