Ingredients
3 dried chipotle peppers
3 cloves elephant garlic
2 tbsp fresh ginger (grated)
1 large onion, thinly sliced
1 tbsp peanut oil
1 lb peeled, deveined shrimp
Lemon juice to taste
1/4 tsp curry powder (optional)
Preparation
Using spice grinder or mortar and pestle, grind chipotle peppers until smooth. Add garlic and ginger, and grind into a coarse paste. Heat oil in a heavy fry pan. Add onion and spice mixture and fry till onion is tender. Add shrimp and stir fry until pink (about 3 minutes). Add lemon juice and curry. Simmer until tender. Serve over rice.
