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Stew Shrimp

chef.tim.lee's picture
Ingredients
  Large shrimps 2 Pound, shelled and deveined (Raw Ones)
  Fresh lime juice 3 Tablespoon
  Sweet onion 1 Large, very thinly sliced
  Tomatoes 2 Medium, peeled seeded and diced
  Garlic 1 Clove (5 gm), minced / mashed (Large Clove)
  Finely snipped chives 1 Tablespoon
  Crumbled dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon (Or To Taste)
  Ground black pepper 1⁄8 Teaspoon
  Butter/Salad oil 1⁄4 Cup (4 tbs)
  Monosodium glutamate 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
Directions

Sprinkle shrimps with lime juice and toss to mix.
Add onion, tomatoes, garlic, chives, salt, thyme, red pepper, and black pepper.
Toss gently to mix well.
Allow to marinate for 30 minutes at room temperature, or for 1 to 3 hours covered and chilled.
Just in time for serving, melt butter in a large frying pan.
Stir in monosodium glutamate and curry.
Add shrimps with marinating mixture.
Cover and cook over medium heat just until shrimps turn pink and onion is slightly wilted, about 8 minutes; turn shrimps and stir gently once or twice.
Serve immediately over Ginger Brown Rice.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Shrimp
Preparation Time: 
180 Minutes
Cook Time: 
15 Minutes
Ready In: 
195 Minutes
Servings: 
6

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