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Chile plays a major roll in the cuisine of Sri Lanka. Powdered cayenne and hot peppers, both dried and fresh, pop up in nearly every recipe in S.H. Fernando Jr.'s Rice & Curry. So it's only appropriate that we're kicking off a week of Sri Lankan home cooking with a chile-laden recipe for Deviled Shrimp.
This beer-drinking snack is cooked in a base of caramelized garlic, onions and ginger, tossed with curry leaves, tomatoes, and fresh chiles and finished with a bright squirt of fresh lime juice. It's the kind of eat-with-your-hands dish that's the ideal balance of savory sour heat that makes you want to devour every last spicy shrimp.
What Worked: Fernando calls these spicy, bright shrimp a convenient finger food, the ideal snack for an icy beer. We sampled the pairing for ourselves and have to agree, it's a match made in heaven.
What Didn't: No complaints here but be warned, there's a lot of chile going on i.e. not for the faint of heat heart.
Suggested Tweaks: This recipe can be made with squid as well. Just cut your cephalopods into one inch lengths and proceed.
As always with our Cook the Book feature, we have five (5) copies of Rice & Curry to give away.