Recipe: Fry Shrimp

Fry Shrimp

4 servings

The flavorful sauce for this shrimp comes together in minutes. Serve with rice or nan. If you use frozen shrimp, make sure it is completely thawed. Adapted from a recipe by Uma Anandakrishnan of Ellicott City. The recipe doubles easily; you do not have to increase the amount of chili powder.

1-inch piece ginger root, peeled and smashed with a rolling pin

3 to 4 medium cloves garlic, smashed

1 pound medium shrimp, peeled and deveined

1 large onion, cut into fine dice

1 tablespoon chili powder

2 teaspoons water

Salt

1 1/2 to 2 tablespoons vegetable oil

Using a mortar and pestle, mash together the ginger and garlic to release the juices, but not enough to form a paste. (The ginger and garlic will be in pieces.)

In a large microwave-safe bowl, combine the shrimp, onion, chili powder, water, ginger-garlic mixture and salt to taste. Microwave on high for 5 minutes, or until the onions are soft. Using a slotted spoon, transfer just the shrimp to a bowl and set aside.

In a large skillet over medium-high heat, heat the oil. Add the remaining microwaved mixture and cook for 3 minutes, then add the reserved shrimp and cook for 2 minutes, stirring to combine. Serve in a warmed bowl.

Per serving: 181 calories, 23 g protein, 5 g carbohydrates, 7 g fat, 172 mg cholesterol, 1 g saturated fat, 239 mg sodium, 0 g dietary fiber

Recipe tested by Megan Greenwell; e-mail questions tofood@washpost.com