Garlic Shrimp with Curry Leaves

When I was in Southern India we cooked everything with fresh curry leaves.  They give the most unique and fresh flavor to all kinds of dishes.  This shrimp recipe takes just minutes to prepare, and it will be one of your favorites.  I buy fresh curry leaves at my local Indian grocery store or international grocery store.  If you can’t find them fresh, you can use the frozen ones.

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Ingredients (Serves 4):

16 medium shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 teaspoon green chile (jalapeno or serrano), minced
1 teaspoon black mustard seeds
2 cloves garlic, minced
15 fresh curry leaves
1/2 cup cherry tomatoes, chopped 

Method: Wash shrimp and pat dry with paper towels.  Place in a bowl and toss with salt and pepper.  Heat a wok or large skillet over medium high heat and add canola oil.  Add green chiles and mustard seeds.  As soon as mustard seeds start to pop add shrimp.  Toss in oil and cook for 2 minutes, then add garlic, curry leaves, and tomatoes.  Cook until shrimp is done, about 3 more minutes.  Shrimp will turn opaque and pink.  Do not overcook.  Remove from heat and pour contents on a platter and serve.

MainsSavanna Givens