March 18, 2011

Pepper Shrimp/Prawn Fry

This shrimp dish is easy to prepare. I marinated the shrimp in a cilantro and green chili paste, pan roasted them with green pepper and onions in very little oil. 

What I used: Serves 4
2 lb cooked shrimp with tail on
2 cups fresh green pepper/capsicum julienne (cut into thin long strips)
2 cups onion julienne
Marinate:
½ cup fresh cilantro
8-10 green hot chilies (lesser if you like)
½ tsp white pepper powder
½ tsp cumin powder
A pinch of turmeric
1 tsp fresh ginger and garlic or paste
2 tsp lemon juice
1 tsp yogurt
3-4 tsp olive oil
Salt to taste

Grind all the marinating ingredients into a thick paste, coat the shrimp generously and refrigerate for 30 minutes. 

Set a large fry pan on medium heat. Add olive oil and sauté the onions and peppers for 2 minutes on medium-high. Add in the marinated shrimp and roast them all together on high heat for a couple of minutes, constantly working them. When the gray shrimp turn pink, and start to curl, turn off the heat. They can be eaten as is, or paired with flavored rice of seasoned toast. Enjoy!