Shrimp with Garlic and Chilies

• 12 raw jumbo or about 16 medium shrimp, peeled and deveined
• 1/81/4 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)

1. Wash the shrimp well.
2. Leave in a strainer for a while and then pat dry.
3. Put in a bowl.
4. Add the cayenne, pepper, salt, and green chilies.
5. Mix well.
6. The shrimp may be covered and refrigerated until needed.
7. Put the oil in a wok, karhai, or frying pan and set over medium-high heat.
8. When hot, put in the mustard seeds.
9. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic and stir once or twice.
10. Quickly add the shrimp and curry leaves.
11. Stir a few times.
12. Add the grated tomato and stir again a few times.
13. Turn the heat down to medium low and let the shrimp cook gently, stirring as you do so, until they just turn opaque, a matter of 2 or 3 minutes.
14. Serve immediately.

jumbo, cayenne pepper, freshly ground black pepper, salt, fresh hot green chilies, olive, whole brown, clove garlic, curry, tomato

Taken from www.epicurious.com/recipes/food/views/shrimp-with-garlic-and-chilies-373737 (may not work)