YieldMakes 12 appetizer servings
Ingredients
1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel (optional)
1/8 teaspoon ground red pepper
2 pounds unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided
Pineapple Salsa
Preparation
Combine first 10 ingredients, including fennel if desired, in a small bowl.
Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.
Caribbean cooking@home
by cooking mania
