Pan-Fried Shrimp with Curry and Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 medium onion, finely chopped
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 cup coconut milk
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

Season the Shrimp:

• Pat Dry and Season: Pat the shrimp dry with paper towels to remove any excess moisture. Season the shrimp with salt, pepper, and 3g of the barbecued black tea seasonings. Set aside.

Prepare the Curry Sauce:

• Heat Oil and Butter: In a large skillet, heat the vegetable oil and butter over medium heat until the butter is melted and the oil is hot.
• Sauté Aromatics: Add the minced garlic, grated ginger, and finely chopped onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
• Add Spices: Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to toast the spices and release their aroma.

Cook the Shrimp:

• Add Shrimp: Add the seasoned shrimp to the skillet. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. The shrimp should be cooked through but still tender.
• Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices and shrimp. Bring the mixture to a gentle simmer and cook for another 3-4 minutes, or until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.

Finish and Serve:

• Garnish and Serve: Sprinkle the remaining 3g of barbecued black tea seasonings over the shrimp and sauce. Garnish with chopped fresh cilantro. Serve immediately with lemon wedges on the side.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich curry sauce. Adjust the amount based on your preference.
• Shrimp: Ensure the shrimp are patted dry before cooking to achieve a better sear. Avoid overcooking the shrimp to keep them tender.
• Curry Sauce: Toasting the spices in oil and butter before adding liquids enhances their flavor. Coconut milk adds a creamy richness to the curry.
• Garnish: Fresh cilantro adds a bright, aromatic touch, while lemon wedges provide a refreshing finish.

Enjoy Your Pan-Fried Shrimp with Curry and Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful shrimp with a rich and aromatic curry sauce, enhanced by the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a quick and delicious meal, ideal for a weeknight dinner or a special occasion.