Shrimp with Garlic and Chilies

If you're looking for a dish that will spark interest in your guests yet only take minutes to produce, this mildly spicy (you're in control) Indian recipe from Chris Payton, owner, and Casey McQueen, co-chefs of the Curry Club's recipe could be it.

Serves two.

1 pound medium-sized shrimp, peeled, deveined and washed then patted dry (You can ask the fishmonger to do this or use frozen raw shrimp that have been deveined.)
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 teaspoon black or yellow mustard seeds (black looks better)
5 cloves garlic, peeled and finely chopped
1 fresh, hot, green chili (like jalapeño), finely chopped with seeds
1/2 teaspoon salt
2 teaspoons finely chopped fresh cilantro

Put the shrimp in a bowl and add the turmeric and cayenne pepper. Toss with a spoon (unless you want yellow hands) to cover the shrimp.

Put the oil in a wok or large frying pan and set over high heat. When the oil is hot, put in the mustard seeds. As soon as they start to pop, put in the garlic. Stir until the garlic turns golden. Put in the green chili, stir, then put in the shrimp. Stir and fry them over the high heat until they turn opaque. This should take two to three minutes. Sprinkle with salt and toss. Sprinkle with cilantro and toss again and serve.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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