Ginger Shrimp

I was getting ready to make shrimp with coconut one day and looked around at the Karahi chicken that I had made with coconut milk. So suddenly I decided to keep the shrimp light and go with whatever comes to my mind. It turned out to be a classic one, with unbelievable taste. I just loved the sauce that came out with it. Next time I am making this to top it on pasta!

Serves: 4 | Prep Time: 15 min. | Cooking Time: 15 min.

Ingredients:

·         Shrimp (uncooked) – 30 count

·         Onion – 1 medium – cut into thin strips

·         Ginger – 1 tbsp. full – Thinly cut into long sticks

·         Green Chili – 3 – slit

·         Curry Leaves – 10 to 12

·         Turmeric powder – ½ tsp.

·         Dry Basil – 1 tsp.

·         Salt to taste

·         Oil – 1 tbsp.

Method of Preparation:

~ Wash and clean the shrimps. De-shelve, de-vein and clean it with water. Drain and keep aside.

~ Heat the oil in a pan. Once it’s hot, add green chilies and ginger.

~ Sauté for some time and add the curry leaves.

~ Now add onion and sauté until translucent. 

~ Add clean shrimp, salt and cook them until they start to turn pink (about 5 to 7 minutes).

~ Now add Turmeric powder and dried basil. Continue to cook for another 5 minutes and switch off the heat.

~ Enjoy just as a side or with rice or with some pasta. No matter how you decide to eat, you will dig into this flavorful dish. :o)

Sending this to Srav's What's for Friday Dinner? event