Ingredients
3 pounds large shrimp
10 cloves garlic, peeled and coarsely chopped
1 piece fresh ginger, 2"x 1 1/2", peeled and coarsely chopped
2 serrano or jalapeno peppers, seeded and coarsely chopped
3 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons vegetable oil
1 cinnamon stick, 2 1/2"-3" long
5 cardamom pods
6 whole cloves
10 whole peppercorns
1 bay leaf
1/4 teaspoon turmeric
2 scallions
Preparation
Peel and devein shrimp; rinse with cold water; pat dry.
In a blender, blend garlic, ginger, chilies, lemon juice, salt and pepper into a smooth paste.
In a bowl, combine shrimp with paste. Cover. Refrigerate 2-4 hours.
10 minutes before serving, heat oil in large skillet until hot. Add cinnamon, cardamom, cloves, peppercorns and bay leaf. Stir until bay leaf darkens. Add shrimp and marinade, cook, stirring, until shrimp turn pink and opaque all over. Remove shrimp and any attached spices, leaving marinade. Add turmeric and cook, stirring, until mixture is thick and paste-like. Return shrimp to pan, stir until well coated. Add salt if needed. Turn off heat.
Serve on warm platter. Garnish with sliced scallions. Accompany with rice and fresh coconut chutney.
