Turmeric Shrimp with Curry Leaves

 RECIPE

Turmeric Shrimp with Curry Leaves

Ingredients:

1 lb (450 g) kind sized shrimp with shells

9 new or dried curry leaves, cut into strips

2 red bean stew peppers, cut into strips

¼ t turmeric

?  t ground dark pepper

2 T vegetable oil

3 garlic cloves, cleaved

1 T cleaved shallots

½ t earthy colored sugar

½ t salt, to taste

Preparation:

Butterfly the shrimp shells: Utilizing a sharp blade, cut along the bend of the backs, from the head to the tail, slicing partially through the shrimp. Eliminate the veins.

Consolidate the curry leaves, chilies, turmeric and pepper and utilize this to cover the shrimp.

Heat the vegetable oil in a wok or sauté dish over high intensity. Cook the garlic and shallots until seared, around 30 seconds.

Bring down the intensity to medium, add the shrimp and cook until they become pink and twist up, around 2 minutes. Switch off the intensity, season with the sugar and salt and serve right away.