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12large Tiger shrimps, size 16-20 ( in the shell, deveined)
¼ tsp1 mLsalt
¼ tsp1 mLpepper
2 tbsp30 mLCrisco® Vegetable Oil
1 tsp5 mLred chili, minced
1 tbsp15 mLcurry leaves, minced
1 tbsp15 mLcurry powder
2 tbsp30 mLunsalted butter
½ cup125 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
Salt and pepper to taste
1 : Marinate shrimp with salt and pepper for 15 minutes. Pat dry with paper towel, set aside.
2 : Heat oil in pan over medium high heat. Stir fry the shrimps until cooked, about 5 minutes. Remove and set aside.
3 : Carefully wipe pan and melt the butter over medium high heat. Add curry leaves, curry powder, red chili and stir fry until fragrant about 1 minute.
4 : Add evaporated milk, and salt and pepper. Bring to a boil, stirring constantly, 5 minutes, or until thickened. Add shrimps, cook and stir 1 minute longer, until shrimps are coated.
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