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Sunday, November 27, 2011

me like shrimpi

Hello my prittis,

So, I have this "everything but the kitchen sink" way of cooking sometimes, but this time my impromptu shrimp marinade has become famous without me trying.

I decided then, I must share this with everyone and "publish" the recipe instead of texting it to my friends all the time.

Here goes:
P.S. Don't get carried away with portions, just trust your instincts!
Curry Shrimp- Great for appetizers at party's! (P.S. This is not my picture, I have borrowed it from the net!)

  1. Use fresh or frozen (with shell) shrimps. Doesn't really matter what type or size. This recipe is good for a standard bag you buy in the grocery store. I like to use the #20-30.
  2. Remove the shells from the shrimp. If your shrimp are frozen, just pour hot water on them (not to cook them, but to melt them). 
  3. Place the shrimp in a bowl and start your marinade, adjust it to your taste!
    • 2 table spoons of olive oil (to wet the shrimp)
    • 2 garlic cloves crushed, add more if you like your garlic!
    • 2 table spoons of curry powder, mild or hot
    • a sprinkle of red hot peppers (crushed or flakes)
    • Salt and pepper
    • chopped tarragon or any fresh earthy herb you have (thyme, rosemary, oregano...
  4. Let the shrimp marinade in the fridge for 1-3 hours.
  5. To cook- use a hot pan with a bit of butter or frying oil and grill until pink. DON'T OVER COOK YOUR SHRIMP!! It will get too chewy.
  6. Another option is to BBQ them on bamboo skewers. Make sure you soak the bamboo sticks in water for a few hours before stabbing the shrimp on them, so they don't burn on the BBQ!