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Food & Wine Annual Cookbook 2008
Food & Wine Magazine
F&W's Marcia Kiesel seasons shrimp, crunchy green beans and smooth coconut milk with a garam masala spice mixture that blends the deep, fragrant flavors of cloves, coriander and cumin seeds.
Total: 40 min
4 Servings


    • 1/2 pound slender green beans
    • 1/2 cup shredded unsweetened coconut
    • 2 tablespoons vegetable oil
    • 1 small onion, thinly sliced
    • 1 teaspoon garam masala
    • 1 Thai chile, minced
    • 1 pound medium shrimp—shelled, deveined and halved lengthwise
    • Salt and freshly ground pepper
    • 2 tablespoons unsweetened coconut milk
    • 1 tablespoon soy sauce
    • 1/4 cup cilantro leaves
    • Steamed rice, for serving


1. Preheat the oven to 350°F. Bring a medium saucepan of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain and spread out on a large plate to cool to room temperature.

2. Spread the coconut on a baking sheet and bake until golden, about 3 minutes. Transfer to a plate and let cool.

3. In a large skillet, heat the vegetable oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the garam masala and chile and cook until fragrant, about 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, until the shrimp are just white throughout, about 3 minutes. Stir in the green beans and cook to heat through, about 1 minute. Stir in the coconut milk and soy sauce, then fold in the toasted coconut. Transfer to plates, garnish with the cilantro and serve with steamed rice.
—Marcia Kiesel

Wine: Vivid, lightly sweet Riesling.

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