Shrimp with Garlic and Chilies

Name: Shrimp with Garlic and Chilies
Yield: serves 4
Ingredients: 12 raw jumbo or about 16 medium shrimp, peeled and deveined; 1/8–1/4 teaspoon cayenne pepper, or to taste; Freshly ground black pepper; 1/4 teaspoon salt; 1 teaspoon finely chopped fresh hot green chilies; 2 tablespoons olive, canola, or peanut oil; 1/2 teaspoon whole brown or yellow mustard seeds; 1 large clove garlic, finely chopped; 15 fresh curry leaves; 5 tablespoons grated tomato (see page 289)

December 9, 2011

This is easily one of my favorite first courses for dinner parties, one that I have served repeatedly over the years. Most of the work—and there is very little of it—can be done in advance, and the last-minute stir-frying, which is the ideal way to cook this, takes just a few minutes. If you wish to do the entire cooking in advance, you may, just remember to reheat the shrimp over a low flame. I have even served this dish with drinks. I just stick a toothpick in each shrimp and hand out napkins! If you cannot find fresh curry leaves, tear up 10 fresh basil leaves and use them instead.

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