Tuesday, January 14, 2014

Masala Shrimp Cocktail with Mango Salsa


 I love a good appetizer/starter, especially if it's one you can feel good about eating.  This Masala Spiced Shrimp Cocktail with Mango Salsa blows the roof off when it comes to flavor and it is also figure-friendly.  The key is the blend of spices that coat the shrimp to give you a perfect flavor punch.  The fresh mango salsa hits all the flavor notes in your mouth and you will want a spoon to just eat it straight out of the bowl... okay maybe that was just me!  The mango salsa is perfect topper for this spiced shrimp, but can work equally well on fish, chicken and pork.   Of course if you want to make this into a meal you can add some rice such as my Sri Lankan Fragrant Yellow Rice and it will compliment the shrimp and salsa.  

30 large shelled and deveined shrimp (with tail left on)
1 tsp of fresh ginger-garlic-paste or 1 large clove of garlic grated and 1/2 inch of ginger grated
1 tsp of curry powder ( I recommend McCormick Brand available in US)
1 tsp of garam masala powder
1/2 tsp of paprika
1/4 tsp red chili powder or cayenne powder (to taste)
1/4 tsp of turmeric
salt to taste
2 tsp of canola oil

Clean shrimp by removing the shell and the vein down the back. Keep the tail intact.  Then marinate shrimp with spices, salt, ginger and garlic for 10 minutes. 
 Note: If you are using frozen shrimp you can thaw it in the fridge overnight or for quick thawing place in a colander and allow cold water to run over it for a few minutes. 

Heat a large frying pan with 2 tsp of canola oil on medium heat. Once oil is heated add shrimp. Do not over crowd the pan. You will have to fry it in two or three batches.  Cook on both sides for 2-3 minutes.  Allow shrimp to drain on a paper towel before serving. If your shrimp is not salted enough, sprinkle a little salt now while they are still hot.  Serve hot or warm.  Enjoy.


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