Curry-Crusted Shrimp with
Cilantro and Lime
1 1/2 pounds large shrimp, peeled,
tails left on, deveined
1 teaspoon [or more] dark rum
1/8 teaspoon salt
1 tablespoon granulated sugar
1/3 cup mild curry powder
[purchased or
homemade]
3 tablespoons olive oil or peanut oil
Cilantro sprigs
2 limes, cut into wedges
Pat the shrimp dry with paper towels. Sprinkle them with the rum;
let stand for about 20 minutes, then pat dry again. Sprinkle the shrimp
evenly with the
salt and sugar. Dust each shrimp with the curry powder
to form a light coating. Shake off
the excess.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of
the
oil; heat 30 seconds. Add enough shrimp to cover the bottom of the pan
in a single
layer. Cook until shrimp are brown and crisp, about 2 minutes
on
each side. Transfer to a
warm plate; repeat cooking process with the
remaining shrimp.
Arrange the shrimp on a bed of cilantro leaves, and garnish with
lime wedges. Serves 4.
Featured Archive Recipes:
Shrimp with Thai Lemongrass Marinade
Curried Scallops with
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Curried Shrimp Tempura with
Cucumber-Peanut Relish
