Spicy Shrimp April 13 2017
1 lb shrimp (16-20 count), peeled, deveined and raw, tail-on preferably
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground turmeric
1 Tablespoon peeled and grated ginger
1 Tablespoon finely chopped cilantro
1 teaspoon freshly ground black pepper
2 Tablespoons sweet paprika
1 cup semolina
- In a mixing bowl, apply lemon juice, salt and turmeric to shrimp and set aside for 10 minutes.
- Add ginger, cilantro, black pepper and paprika. Mix well and make sure that all shrimp pieces get rubbed with the spices. Set aside.
- Pre-heat grill, once the grill is hot, place the shrimp pieces on the grill (3 minutes on each side) and grill. Serve with lemon wedges. OPTIONAL: You can coat shrimp with semolina and then grill.
- If you are deep-frying, then bring 6 cups of vegetable oil to 350 F. Coat shrimp pieces in semolina and deep-fry for 4 minutes (4 pieces at a time). Remove and place on a paper towel to absorb excess oil. Serve hot with lemon wedges.