FutureChefs by Ramin Ganeshram

Author:Ramin Ganeshram
Language: eng
Format: epub, mobi
Publisher: Rodale
Published: 2014-09-03T04:00:00+00:00

CURRIED SHRIMP

SERVES 4 TO 6

2 pounds medium shrimp, peeled and deveined

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 small Scotch bonnet or other chile pepper, thinly sliced

1 small green bell pepper, finely chopped

1 tablespoon cornstarch

1⁄4 cup sunflower oil or other light vegetable oil

2 medium yellow onions, finely chopped

3 scallions, finely chopped

4 cloves garlic, minced

3 tablespoons Jamaican curry powder

3 tablespoons lemon juice

2 tablespoons butter

1. In a medium bowl, combine the shrimp, salt, black pepper, chile pepper, and bell pepper and mix well. Sprinkle with the cornstarch and toss well. Set aside.

2. Heat a medium skillet over medium-low heat and add the oil. Add the yellow onions and scallions and cook until the onions begin to soften, 2 to 3 minutes. Add the garlic and cook 1 minute more.

3. Stir in the Jamaican curry powder and cook, stirring constantly, until the curry begins to release its aromas, about 30 seconds. Add the shrimp and peppers to the curry mixture and cook, stirring occasionally until the shrimp just turns pink, about 5 minutes. Pour in the lemon juice and stir well.

4. Add the butter and stir gently until the butter is melted.

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