1 pound medium size raw shrimps (or frozen) (about 16)
¼ teaspoon turmeric
¼ teaspoon chili powder
4 tablespoons sunflower (or oil of choice)
½ teaspoon mustard seeds (black or yellow)
4 garlic cloves, crushed
1 fresh hot green chile, finely chopped
1 tablespoon torn fresh cilantro leaves
Coarse sea salt (or to taste)
Peel the shrimp, but leave the tail intact (Or defrost frozen shrimp).
Place the shrimp in a bowl. Mix the turmeric and chili powder together, sprinkle over the shrimp, toss well.
Heat oil in a large skillet and, when hot, add the mustard seeds. When the seeds start popping (about a minute or so), add the garlic and saute until golden, then stir in the chopped green chile.
Add the shrimp and saute over high heat for about three to four minutes until they become opaque. Remove immediately to a serving plate—do not overcook. Sprinkle with coarse salt and the chopped fresh cilantro.
I use frozen shrimp for this because I’m lazy and they are cheaper. It is still a tasty dish. Also, I skip the cilantro because it is a vile weed and should be scorched from the earth. You can control the heat by your chile choice. Serranos add some pep, jalepenos mostly disappear.
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