S.H. Fernando Jr.'s Deviled Shrimp

[Photograph: Susan Now]

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.


Reprinted with permission from Rice & Curry by S.H. Fernando Jr.. Copyright © 2011. Published by Hippocrene Books. Available wherever books are sold. All rights reserved.

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S.H. Fernando Jr.'s Deviled Shrimp

About This Recipe

Yield:makes 4 to 6 servings
Active time:20 minutes
Total time:20 minutes
This recipe appears in: S.H. Fernando Jr.'s Deviled Shrimp

Ingredients

  • 1 pound shrimp
  • 2 tablespoons oil
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 1 teaspoon crushed ginger
  • 1 sprig curry leaves
  • 2 medium tomatoes, peeled and diced
  • 4 Serrano chiles, sliced diagonally
  • 1 teaspoon cayenne pepper powder
  • 2 dry red chiles, crushed
  • 2 tablespoons apple cider vinegar
  • Salt to taste
  • Juice of 1 lime

Procedures

  1. 1

    Wash, clean, and shell shrimp.

  2. 2

    Heat oil in pan. Sauté onions, garlic, ginger, and curry leaves until onions are translucent. Add tomatoes and Serrano chiles.

  3. 3

    Add shrimp, cayenne powder, dry chiles, vinegar, and salt, and stir-fry for 2 minutes.

  4. 4

    Remove from heat, put on a plate, and squeeze on lime juice just before serving.

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