More Information

Recipes: Black pepper shrimp with curry leaves

Published: Wednesday, Jul. 18, 2012 - 12:00 am | Page 4D
Last Modified: Wednesday, Jul. 18, 2012 - 12:15 am

Prep time: 20 minutes

Cook time: 7 minutes

Serves 4

Recipe from Ruta Kahate's "Quick-Fix Indian."

INGREDIENTS

6 tablespoons canola oil

20 fresh curry leaves (available at Indian markets)

1 pound large tiger shrimp, peeled and deveined

1/2 teaspoon freshly ground, coarse black pepper

Salt

INSTRUCTIONS

Heat the oil in a wok or large skillet over high heat. Toss in curry leaves and back away – they'll sputter wildly and turn crisp.

Add shrimp and toss. Add pepper and salt and continue tossing over high heat until the shrimp are pink and cooked through, 3-4 minutes. Serve warm.

© Copyright The Sacramento Bee. All rights reserved.



Sacramento Bee Job listing powered by Careerbuilder.com
Quick Job Search
Sacramento Bee Jobs »
Buy
Used Cars
Dealer and private-party ads
Make:

Model:

Price Range:
to
Search within:
miles of ZIP

Advanced Search | 1982 & Older

TODAY'S CIRCULARS