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Thai Garlic Shrimp


By Curry and beyond (Visit website)





It has been a long time that I had cooked any seafood. I was craving for seafood seeing all the wonderful recipes in many of our friends blogs. So Finally I did make some tonight. I was lucky enough to get some fresh shrimps friday night before the snow storm hit us this morning. It was a beautiful snowy day. The kids got to go out and play with the snow making snow angels and just enjoying the snow.

Alright now a little information about my blog . When I Started my blog, I chose to name it as "Curry and Beyond" as my intention was to test and try recipes from all over India as well as from all over the world and showcase them into my blog. So I do keep looking for different recipes and today's recipe is a Thai recipe which I really liked. This is from Linda Stephen's book "Complete book of Thai Cooking". Hoping to share many more recipes from different cultures as I strongly believe that food brings people together.

Lets pray and wish for peace everywhere. Let there be no fear in the hearts of people, just love and warmth. This is my holiday wish for one and all. Happy Holidays.

Garlic Shrimp
Ingredients :
1 pound Shrimp, peeled and deveined4 cloves garlic chopped2 tablespoons chopped fresh Cilantro1 tablespoon oyster sauce1 tablespoon soy sauce2 teaspoon granulated sugar1/2 teaspoon black pepper3 tablespoon vegetable oil1 cup carrot thinly sliced (optional)salt to taste

*I have not used oyster sauce for this recipe but it is recommended. I did not happen to have it.

Preparation:

1. In a bowl combine shrimp, garlic, chopped Cilantro, Oyster sauce, soy sauce, sugar, salt and pepper.

2. Toss them all together.

3. Heat oil in a wok or a skillet and keep it on medium-high heat. Add the Shrimp and stir-fry for 3 to 4 minutes , or until shrimp are cooked. If you are using carrots in this recipe, add them just before the shrimp are completely cooked. Stir-fry carrots for couple minutes till they are well coated in the sauce .

4. Garlic Shrimp is ready to be served. Garnish with freshly chopped Cilantro. I served mine with Pineapple Fried Rice. Will post the recipe for that soon.





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