Goddess of Scrumptiousness Recipes

MASALA CURRIED GARLIC AND BUTTER SHRIMPS ON CROUTES

Ingredients:

1 pound medium shrimps, peeled and deveined

1 teaspoon Masala Curry powder (or substitute yellow curry powder)

1/2 teaspoon salt

1 teaspoon cracked black pepper

6 cloves garlic, finely minced

1/4 cup green onions, finely chopped

2 tablespoons chives, finely chopped (for garnish)

1/2 teaspoon red chili flakes (or more according to preference)

1/4 cup butter

1/4 cup extra virgin olive oil

36 (medium-round) cut-outs of white bread, grilled/toasted

Procedure:

Marinade shrimps for 10 minutes in Masala curry powder and season with salt and cracked black pepper.

Place a large skillet over medium-high heat and add the extra virgin olive oil and butter. Once butter is melted, add the red chili flakes first, then followed by the garlic and saute for 2 mins until soft and fragrant. Add the chopped green onions and saute for another 2 mins.

Add the shrimps and immediately toss in sauteed aromatics until shrimps turn pink and curl-up (note: shrimps cook fast, make sure not to overcook them) about 2 minutes (over medium-high heat) then remove from heat.

Place shrimps on top of cut-out toasts and garnish with chopped chives and sprinkle red chili flakes (optional).

Serve warm.

Goddess Of Scrump’s note: Masala curry powder, is a variety of curry made of ground chilies, coriander seeds, turmeric, black pepper and fenugreek seeds.

Makes about 32-36 canapés