The Sensitive Kitchen

Sunday, March 06, 2011

Shrimp with Coconut Oil and Curry Leaves

If you have access to fresh curry leaves, don't hesitate to make this simple yet delicious dish. There are no substitutions for the coconut oil, which brings out the sweet flavor of the seafood. Use medium shrimp so the flavors can really soak into them.

3 Tbsp best-quality coconut oil
1 1/2 tsp coarsely cracked black pepper
2 pounds shrimp, shells and veins removed
30 fresh curry leaves, slivered
1 1/2 tsp salt

Heat the coconut oil over medium heat, watching carefully, as the oil has a low smoke point and may burn. When the oil is hot, add pepper, stirring for a moment until fragrant, then add shrimp. Cook, tossing and stirring constantly, until shrimp is coated with pepper and oil. Add curry leaves and salt; continue to stir constantly until shrimp is opaque. This should only take 2-3 minutes. Serve hot. Serves 4-6.

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