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Spicy Curry Shrimp Salad Foodie Friday

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Spicy Curry Shrimp Salad ( Individual serviing. Prep time 20 minutes)

10 medium to large raw shrimp, thawed and peeled (make sure the sand vein is removed)

1 Tb. olive oil

1/8-1/4 tsp. spicy sesame oil (VERY Hot! Be careful, depending how hot you like it.  If you can’t get spicy sesame oil, and it is expensive, you can pop up the heat with additional red pepper flakes or a splash of sriracha or other hot sauce)

1 pinch red pepper flakes

1/8 C. red pepper, diced

2 heaping Tb. mayonnaise

1 tsp curry powder

¼ tsp. powdered ginger

Salt & ground black pepper

Romaine lettuce leaf

Whole grain roll

Heat olive oil over medium-high heat and saute red pepper until just starting to become tender.  Stir in curry powder, ginger, pepper flakes, salt, pepper and spicy sesame oil.  Heat about a minute to bloom the spices.  Stir in the shrimp to coat in curry mixture and cook until shrimp have just turned pink. Remove from heat and allow shrimp to cool.  Chop shrimp into the size chunks you prefer.  Toss everything together with mayonnaise and allow to sit in the refrigerator to “marry” the flavors.  It can be served right away, but the taste improves if allowed to sit at least a half hour.  Serve with a Romaine lettuce leave on a sandwich roll.  It’s also pretty good with a little provolone cheese melted on top to take down the heat a little if you find it a little to spicy.

*Remember, curry powder is just layer upon layer of spice flavors like cumin, turmeric, etc.  It is not necessarily hot.  You get the heat in this salad from the red pepper flakes and spicy sesame oil or hot sauce.)


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