This recipe is adapted from "Florence Fabricant's Grilled Cumin Shrimp" in The New Basics Cookbook by Julee Rosso and Sheila Lukins. That recipe uses, among other things, 1 t. ground turmeric, 3/4 t. ground cumin, and 1/2 t. ground coriander per pound of shrimp. I didn't have enough turmeric to use that combination, so I substituted a sweet curry powder from Penzeys Spices for all three to good effect. For hot curry lovers, that works splendidly, too.
Broiled Curried Shrimp
4 T unsalted butter
2.25 t sweet curry powder
.75 t salt
juice of half a lemon
1 lb large shrimp, shelled and deveined
1. Place an oven rack in the top position and preheat the broiler on high.
2. Melt the butter gently in a saucepan. Stir in the curry powder, salt and lemon juice and mix thoroughly.
3. In a shallow broiler pan arrange the shrimp in a single layer and pour the butter mixture over the shrimp. Toss to coat.
4. Broil about eight minutes, rotating the pan 180 degrees after four minutes.
Serve the shrimp with the sauce next to some rice with some steamed broccoli spears for a very easy, very colorful, very fast and very good meal worthy of a holiday, or any day.
