1 lb (.5 kg). medium shrimp
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) cayenne
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) kosher salt
1 tsp (5 ml) wine vinegar
2 medium baking potatoes
Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitchen towels and put in 10 inch microwave safe skillet.
Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover with lid and marinate while potatoes cook.
Prick potatoes. Bake uncovered at 100% for 7 minutes or until done.
Remove from oven, peel and slice potatoes and set aside, covered until needed.
Cook shrimp, covered on 100% for 2 minutes and 30 seconds, stirring once. Remove from oven. Let shrimp stand covered for 3 minutes.
Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour sauce over top and serve.
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