Curry-Spiced Shrimp

By GadgetGirl

Curry-Spiced Shrimp delivers exotic flavors for casual summer gatherings.

Ingredients

• 1 1/2 pounds large shrimp
• 1 teaspoon Madras curry powder or other curry powder
• 1 tablespoon red curry paste
• 1 teaspoon light brown sugar
• 1/4 teaspoon kosher salt
• 3 tablespoons oil, divided
• 4 garlic cloves, minced
• 4 green onions, minced
• 2 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh cilantro leaves
• Cilantro-Yogurt Chutney
• 1 cup coarsely chopped fresh cilantro
• 1/4 cup fresh mint leaves
• 3 green onions, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon grated fresh ginger
• 1 garlic clove, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup plain yogurt, drained

Details

Servings 4
Preparation time 15mins
Cooking time 29mins
Adapted from coastalliving.com

Preparation

Step 1

1. Devein shrimp with small kitchen scissors, but do not peel. Pat dry. Combine curry powder and next 3 ingredients in a small bowl; set aside.

2. Heat 1 tablespoon oil in a large heavy skillet. Sear half of shrimp on both sides until shells turn crisp and orange. Remove from pan, and set aside. Repeat with 1 tablespoon oil and remaining shrimp.

3. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Sauté garlic and green onions 30 seconds. Stir in reserved curry powder mixture, and sauté 1 minute or until fragrant. Add shrimp, butter, lemon juice, and cilantro. Cook, stirring constantly, until butter melts and seasoning coats shrimp. Serve with Cilantro-Yogurt Chutney

Cilantro-Yogurt Chutney
Combine first 10 ingredients in a food processor or blender; process until smooth, stopping to scrape down sides, if necessary. Transfer mixture to a bowl, and stir in yogurt. Refrigerate until ready to serve (up to 4 days).