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Tuesday, March 17, 2015

Curried Shrimp With Cucumber Vinaigrette

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 english cucumber, halved lengthwise, seeded and chopped
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon sesame oil
  • salt
  • pepper
  • 1 lb large shrimp, about 20-24, shelled and deveined
  • 1/2 tablespoon curry powder
  • 1 -2 tablespoon vegetable oil
  • 1 cucumber, cut into sticks, as an accompaniment

Recipe

  • 1 puree the english cucumber with vinegar in a blender until smooth.
  • 2 add sesame oil and blend until emulsified.
  • 3 season with salt and pepper.
  • 4 pat shrimp dry and sprinkle with curry powder and salt and pepper to taste.
  • 5 heat 1 tablespoons vegetable oil in a 12" nonstick skillet over moderately high heat until hot but not smoking.
  • 6 saute shrimp in 2 batches, turning them until golden brown and just cooked through, 2-3 minutes, (if necessary, add more oil to the skillet for the second batch.).
  • 7 transfer shrimp to a plate to cool.
  • 8 serve the shrimp at room temperature with vinaigrette and sliced cucumber sticks for dipping.

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