1 pickling cucumber, halved lengthwise, seeded, and chopped
¼ cup seasoned rice vinegar
1 tbsp Asian sesame oil
1 pound large shrimp (20 to 24), shelled and de-veined
½ tbsp curry powder
1 to 2 tbsp vegetable oil
Accompaniment: small cucumber sticks
Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
Pat shrimp dry and sprinkle with curry powder, salt and pepper, to taste.
Heat 1 tbsp vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. Transfer shrimp to a plate to cool.
Serve shrimp at room temp with vinaigrette for dipping.
Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526 Local calls: Raleigh, Durham, Cary, and Chapel Hill.
Main (919) 552-3782 - Fax: 919-552-5229 - Toll Free (866) 552-3782
email: firstname.lastname@example.org - website: A Raleigh NC Bed and Breakfast