"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Bang Bang Shrimp Recipe

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This recipe for Bang Bang Shrimp, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
De Herschberg
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Large Shrimp peeled and deveined
1 C. Plain Yogurt
1-2 T. finely chopped Fresh Mint
Sweet pickles, chopped, or fresh relish (recipe below)

Spice Mix

5 T. Curry
1 T. Coriander
1 T. Cumin
1 T. Turmeric
1 T.Paprika
1/2 T. Chili Powder
1/2 T. Ground Red Pepper (cayenne)

Combine all in a dish. If you make too much of the spice mixture you can keep it as long as the spices are still pretty fresh. When it gets old it really loses some of the flavors.

Relish

If you want the authentic recipe, rough dice cucumber into a relish and soak in a combination of red wine vinegar, sugar and water for about 2 hours to create a sweet pickle relish. Don't leave it too long or the relish will end up sour.

Directions:
Directions:
Blend Mint into PLAIN (not vanilla) yogurt (Greek Style Yogurt works best) and let it set in the refrigerator for 2+ hours for the flavors to blend.

Coat Large, room temp shrimp on all sides with Spice Mix (recipe follows) and saute about 5 at a time in a skillet with a little butter to keep it from burning or drying out. Flip once. When shrimp is almost done, throw about a tablespoon of water on top to keep it moist...then sprinkle with brown sugar, flip and sprinkle again

On a plate, spread a good layer of the mint/yogurt then place a small pile of relish. Arrange shrimp, garnish with fresh chopped chives and/or a little of the spice blend.

I rarely take the time to make my own relish, but don't use a jar of store relish. To save time I rough chop (large) sweet pickles.

Personal Notes:
Personal Notes:
From: A Fish Called Avalon in South Beach

 

 

 

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