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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