Ingredients Jump to Instructions ↓

  1. 1 Ginger root - (abt 1 1/2") - peeled, and Coarsely chopped

  2. 3 Serrano chiles - ends trimmed, And seeded

  3. 1 cup 16g / 0.6oz Cilantro leaves

  4. 24 cups 5688ml Shrimp - cleaned, deveined (large)

  5. 2 1/2 teaspoons 12ml Turmeric

  6. 1 teaspoon 5ml Salt

  7. 1/2 cup 118ml Cream of Rice cereal Oil - for frying

  8. 8 Lemon wedges

  9. 8 Lime wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the ginger, chiles and cilantro in a food processor and process until finely minced, scraping down the sides of the bowl as needed. Put the mixture in a bowl, add the shrimp and stir to coat well. Add the turmeric and stir again to coat well. (This works best if you use your fingers. Wear gloves to protect fingers from staining). Marinate the shrimp in the refrigerator for at least 3 hours. When ready to cook, remove the shrimp from the refrigerator. Sprinkle with the salt and allow to stand for 10 minutes. Put the cereal on a flat plate. Lightly dredge the shrimp through the cereal, shaking off excess and set aside. Pour enough oil to completely cover the shrimp into a small deep saucepan and heat to 375 degrees. Place 6 shrimp on a large slotted spoon and ease into the hot oil. They will sizzle immediately. Turn over after 1 minute and fry for another 30 seconds, or until evenly golden. Drain on paper towels and continue with remaining shrimp. Serve garnished with lemon and lime wedges. This recipe yields 4 servings. Each serving: 246 calories; 10 grams protein; 20 grams carbohydrates; 1 gram fiber; 14 grams fat; 2 gram saturated fat; 70 mg. cholesterol; 613 mg. sodium.


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