Deviled Shrimp or Squid Recipe
Daily Value: 9%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
|Folic Acid (B9)||40µg||10%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
More like a Chinese stir-fry than a Sri Lankan curry, this dish makes for quick, convenient finger food, and a perfect accompaniment for a cold beer.
- 1 pound shrimp or squid
- 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
- 2 dry red chiles, crushed
- 2 tablespoons apple cider vinegar
- Salt, to taste
- Juice of 1 lime
Wash, clean, and shell shrimp or cut squid into 1-inch strips.
Heat the oil in a pan. Sauté the onions, garlic, ginger, and curry leaves until the onions are translucent. Add tomatoes and serrano chiles.
Add shrimp or squid, cayenne, dry red chiles, vinegar, and salt and stir-fry for 2 minutes. Remove from heat, put on a plate, and squeeze on lime juice before serving.
Adapted from "Rice & Curry: Sri Lankan Home Cooking" by S.H. Fernando Jr. (Hippocrene Books, 2011)Servings: 4
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).