Wednesday, May 5, 2010
Roasted black pepper shrimp with curry leaves
It is quite a feat to make dinner with most of the kitchen still packed away. It will be another two months ( I fervently hope!) before the renovations are completed. Until then, we will have to make do. Grilling season is here and that makes life less complicated , and less take out ;)
This dish is quite simple and yet delicious. I used Tellicherry black peppercorns. Once gently roasted (stove top) it releases a wonderful aroma and flavour. Prepare all the ingredients ( and have the rice cooked) before heating up the wok as this comes together quickly.
I am a fan of spice and therefore 1 whole tablespoon of crushed black pepper was not an issue. Feel free to reduce the amount of pepper if you wish.
Curry leaves are sold fresh in most Oriental grocery stores. I usually clean the leaves and dry it on a cookie sheet in the oven with the light on overnight. Store dried curry leaves in a jar -it will keeps indefinately.
Roasted Black Pepper Shrimp With Curry Leaves
Use small shallots if you are unable to find small onions.
1 lb medium sized shrimp - peeled and deveined
1 tb whole black pepper - roasted and crushed
1/2 tsp salt
25 curry leaves
2 1/2 tb olive oil
10 small red onions/ small shallots - quartered
Heat oil on medium high heat in saute pan or a wok. Saute quartered onions for 2 minutes. Add peeled shrimp, salt and curry leaves. Cover pan for two minutes. Lift lid of saute pan and add crushed black pepper. Keep stirring until shrimps are opaque. Serve immediately with steamed rice.