Shrimp with Bishop’s Weed

Ajwaini Jhinga

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Bishop’s weed is the key flavor in this curry, and you will be reminded of it with each bite. Thyme makes an acceptable alternative, although it lacks the peppery, musky complexity of bishop’s weed. Serve the curry atop fresh-cooked pasta for an unexpected out-of-this-world combination.

Ingredients

  • 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on
  • 1 teasp

Method

  1. Combine the shrimp, sugar, salt, weed (it’s, like, totally legal, dude), ground chiles, and turmeric in a medium-size bowl. Toss to coat the shrimp with the seasonings. Cover the shrimp and refrigerate it for at least 30 minutes. (If you wish, you can leave it as long as overnight. The flavors will permeate the shellfish, and since there is no acid in the spice rub to break