Green Curry Shrimp
- Comments()
- Yield Serves 6 as an appetizer
Ingredients
- 1 tablespoon cumin seed
- 2 teaspoons whole black peppercorns
- 1 tablespoon coriander seed
- 1 teaspoon caraway seeds
- 4 cloves
- 1 teaspoon coarse salt
- 2 teaspoons garlic powder
- 1 tablespoon dried minced onion
- 2 tablespoons dried cilantro leaves
- 1 1/2 pounds large shrimp
- Lime wedges, for garnish
Directions
-
Place the cumin, peppercorns, coriander
seed, caraway seeds, and cloves in a
dry skillet. Place the skillet over medium
heat, moving it to keep seeds from burning,
until the seeds are aromatic, about 3
minutes. Transfer the seeds to a spice
grinder, and cool slightly. Pulse until finely
chopped but not powdery. Transfer
the mixture to a bowl, and stir in salt, garlic
powder, onion, and cilantro. Set the
spice mixture aside. -
Peel shrimp, leaving the tail and the last
section of shell intact. Devein shrimp, and place in a bowl. -
Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.
Be the first to write a review.