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Curry-Crusted Shrimp with
Cilantro and Lime



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Curry-Crusted Shrimp with
Cilantro and Lime

1 1/2 pounds large shrimp, peeled,
tails left on, deveined
1 teaspoon [or more] dark rum
1/8 teaspoon salt
1 tablespoon granulated sugar
1/3 cup mild curry powder
[purchased or homemade]
3 tablespoons olive oil or peanut oil
Cilantro sprigs
2 limes, cut into wedges

Pat the shrimp dry with paper towels. Sprinkle them with the rum;
let stand for about 20 minutes, then pat dry again. Sprinkle the shrimp
evenly with the salt and sugar. Dust each shrimp with the curry powder
to form a light coating. Shake off the excess.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the
oil; heat 30 seconds. Add enough shrimp to cover the bottom of the pan
in a single layer. Cook until shrimp are brown and crisp, about 2 minutes
on each side. Transfer to a warm plate; repeat cooking process with the
remaining shrimp.
Arrange the shrimp on a bed of cilantro leaves, and garnish with lime wedges. Serves 4.

Featured Archive Recipes:
Shrimp with Thai Lemongrass Marinade
Curried Scallops with Spinach
Curried Shrimp Tempura with
Cucumber-Peanut Relish


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