+
0 (0)

Category: Fish and shellfish

Turmeric shrimp with curry leaves

Turmeric shrimp with curry leaves
Ricarius Photography
Total time: 20 minutes | Serves 4
Note: Adapted from a recipe by Mei Chau in the cookbook “The Immigrant Cookbook: Recipes that Make America Great,” collected and edited by Leyla Moushabeck.
  • 1 pound jumbo shrimp with shells
  • 9 fresh or dried curry leaves, cut into strips
  • 2 red chili peppers, cut into strips
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped shallots
  • ½ teaspoon brown sugar
  • ½ teaspoon salt, or to taste

Step 1Butterfly the shrimp: Using a sharp knife, cut along the curve of the shrimp, through the shell and about halfway into the shrimp, exposing the veins that runs along the back. Remove and discard the veins.

Step 2In a bowl, combine the curry leaves, chilies, turmeric and pepper. Add the shrimp and toss to coat.

Step 3In a wok or sauté pan, heat the oil over high heat. Cook the garlic and shallots until browned, about 30 seconds.

Step 4Reduce the heat to medium, add the shrimp, and cook until they turn pink and curl up, about 2 minutes. Remove from heat, season with the sugar and salt, and serve immediately.

Each serving:
Calories 147; Protein 18 grams; Carbohydrates 4 grams; Fiber 1 gram; Fat 7 grams; Saturated fat 1 gram; Cholesterol 135 mg; Sugar 2 grams; Sodium 373 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Pea budino with squid and clam ragu
Tuna carpaccio with shaved fennel and watermelon
Contramar tuna tostadas with chipotle mayonnaise
Celery and Anchovy Salad