1 English cucumber
seeded, and chopped
1/4 cup seasoned rice vinegar
1 tablespoon Asian sesame oil
1 pound large shrimp - (20 to 24)
1/2 tablespoon curry powder
1 tablespoon vegetable oil - (to 2)
Cucumber sticks - (small)
Directions: one line for each direction. When saved the lines will be numbered.
Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
Pat shrimp dry and sprinkle with curry powder, salt and pepper, to taste.
Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately-high heat until hot but not smoking, then saute shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
Serve shrimp at room temperature with vinaigrette for dipping.
This recipe yields 6 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9725) - from the TV FOOD NETWORK
