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!
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| Curry Shrimp- Great for appetizers at party's! (P.S. This is not my picture, I have borrowed it from the net!) |
- 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.
- 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).
- 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...
- Let the shrimp marinade in the fridge for 1-3 hours.
- 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.
- 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!
