Tuesday, 22 November 2011

Chili Garlic Ginger Shrimp(Jheenga)

·         2 inch piece of fresh ginger, chopped
·         2 fresh red chilies, seeds removed and thinly sliced
·         ¼ cup extra virgin olive oil
·         2 cloves of garlic, minced
·         16 large shrimp, peeled and deveined
(You may also use 16 pieces of cod or other fish)
·         ½ cup Italian parsley, roughly chopped
·         Lemon to taste
·         Sea salt and freshly ground pepper to taste
Heat a large sauté pan over medium heat. Add olive oil, chili, ginger, garlic and shrimp. Cook for about 3 minutes, stirring often. Turn the heat low and add the juice of one lemon. Stir in parsley and remove from heat. Taste the sauce and add salt and pepper and more lemon juice if required. Chili Garlic Ginger Shrimp is ready. Enjoy!