Crunchy, fresh shrimp with the heat of cayenne and earthiness of turmeric. Sauteed for a few minutes in a pan, then garnished with cilantro, chopped avocado, and a squirt of lime.
It’s really supposed to be an appetizer. But I’m here to tell you it makes one great entree alongside Trader Joe’s tender naan.
This recipe for Masala Shrimp is by the Bay Area’s Niloufer Ichaporia King, and excerpted from her book, “My Bombay Kitchen” (University of California Press).
You’ll also find it in the new cookbook, “The Flavors of Asia” (DK Publishing), a compendium of pan-Asian recipes inspired by the Worlds of Flavors conferences at the Culinary Institute of America at Greystone in St. Helena, where King was a speaker and presenter.
Read my review of the CIA book, and find this ridiculously easy recipe for Masala Shrimp, at ProjectFoodie.com.