1lb large shrimp,peeled deveined
1/2 tsp turmeric
1/4 tsp white vinegar
2 tsp cumin seeds
1/2 tsp black peppercorns
4 large cloves garlic
3 dried red chili
1/2 cup shredded fresh Coconut
2 tbs Olive oil
Salt to taste
1/4 Cup finely chopped fresh cilantro leaves
1. Peel the shrimp in a medium – size bowl, sprinkle the turmeric over them, and toss.
Refrigerate, covered, for 20 – 30 minutes, to allow the shellfish to absorb the
spice’s flavor and color
2. Pour the vinegar into a small bowl and add the cumin seeds, peppercorns,garlic and
chilies. Soak until the chilies soften about 20 minutes. Then blend all of the soaked
ingredients and add Coconut and 1/4 cup water,puree,scraping the inside of the jar as
needed, to form a smooth, red speckled paste.
3. Heat the oil in a large skillet over medium high heat. Add the shrimp and let cook about
1 minute, add Coconut -garlic sauce and the salt. Stir one or twie, lower the heat to
medium and simmer,uncovered, stirring occasionally, until the shrimp are salmon orange,
curled and tender about 5 minutes.