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Shrimp pairs well with most vegetables, but my personal favorite is brinjal, or black eggplant. It's a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. The dish tastes even better with smaller shrimp; the smaller they get, the more concentrated their flavor. A blend of spices and hot chilies floods the plate with warm heat; coupled with roti or pilaf, it makes for a hearty, satisfying meal.