Turmeric shrimp with curry leaves

20 minutes. Serves 4.

1 pound jumbo shrimp with shells 9 fresh or dried curry leaves, cut into strips 2 red chile peppers, cut into strips 1⁄4 teaspoon ground turmeric 1⁄8 teaspoon ground black pepper 2 tablespoons vegetable oil 3 garlic cloves, chopped 1 tablespoon chopped shallots 1⁄2 teaspoon brown sugar 1⁄2 teaspoon salt, or to taste

1. Butterfly the shrimp: Using a sharp knife, cut along the curve of the shrimp, through the shell and about halfway into the shrimp, exposing the veins that run along the back. Remove and discard the veins.

2. In a bowl, combine the curry leaves, chiles, turmeric and pepper. Add the shrimp and toss to coat.

3. In a wok or sauté pan, heat the oil over high heat. Cook the garlic and shallots until browned, about 30 seconds.

4. Reduce the heat to medium, add the shrimp and cook until they turn pink and curl up, about 2 minutes. Remove from heat, season with the sugar and salt, and serve immediately.

Note: Adapted from a recipe by Mei Chau in “The Immigrant Cookbook: Recipes that Make America Great,” collected and edited by Leyla Moushabeck.