Shrimp Bhuna

• 1 lb. shrimp 21/25
• 1 med. Onion cut in half and sliced thin
• 1 med. Tomato diced small
• 1 med. Green bell pepper sliced in thin strips
• 4 Button mushrooms sliced in half
• 1 tbs. Bhuna masala
• 2 tbs. Corn oil
• 1/4 tsp. Chopped garlic
• 1/2 oz. Cilantro chopped

The Marinade Ingredients

• 4 oz. Yogurt
• 1 oz. Lemon juice
• 1/2 tsp. Paprika
• 1/2 tsp. Allspice
• 1/2 tsp. Curry powder
• 2 tsp.
• Olive oil
• Salt and cayenne pepper to taste

Clean and devein shrimp .

Mix all ingredients for the marinade, and add the shrimp and let sit for three to four hours in the refrigerator.

Lay the shrimp out in a pan and broil almost fully cooked.

Drain and reserve the juices.

In a heavy wok or heavy bottomed saucepan , add the corn oil.

Using a full flame, add the vegetables (except for the tomato and cilantro), garlic and powdered spices.

Add the reserved shrimp juices a little at a time to keep the vegetables from scorching.

When the vegetables look done, add the chopped tomato, the cilantro, and the broiled shrimp .

Reduce the flame and cook until the shrimp are done about two to three minutes.

Assembly:

Serve steaming in a platter garnished with chopped cilantro and fresh tomato wedges.

Serves four.

Note: Bhuna refers to a process in which spices are dry roasted on a pan and combined with a moistening agent such as yogurt. The Bhuna masala is specially blended for the restaurant.

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