Recipe Name: Shrimp Bhutuwa
Description: Nepali Stir-Fried Shrimp
Serving Size: (As desired)
Preparation Time: marinating about 2 hours, cooking 10-15 minutes

1 lb. shrimp, peeled and deveined
1 cup red bell pepper, cut in 1-in. strips
1 cup green peas
1 cup green onions, cut in 1 in. length
3 dried red chilies
1/2 teaspoon fenugreek seeds
1 teaspoon turmeric
3 garlic cloves, minced
1 inch ginger, minced
5 fresh red chilies, julienned
4 tablespoons clarified butter for stir-frying
1/2 teaspoon ground black pepper
Salt to taste
1/2 teaspoon Garam Masala
1 tablespoon chopped cilantro

2 tablespoons mustard oil for marinating
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon lemon juice
2 tablespoons soy sauce
1 tablespoon yogurt
1 teaspoon cracked black pepper
1/2 teaspoon timur (Szechwan pepper)
Salt to taste
In a large bowl combine shrimps, lemon juice, soy sauce, yogurt, two tablespoons of mustard oil, coriander, cumin, timur, salt and cracked pepper. Toss well to coat thoroughly. Let marinate for two to four hours.
In a non-stick pan heat four tablespoons of clarified butter. Toast fenugreek till it turns dark. Add dried red chilies, bay leaf, and
turmeric; fry for 15 sec. Transfer the marinated shrimps to the pan, stir well to brown on high heat, about a minute or two. Add garlic,
ginger, and red chilies; reduce the heat to medium. Stir-fry the shrimp on medium heat until cooked tender, about five minutes. Apply water to moisten, if it starts to burn. Do not overcook the shrimps, or else it will become rubbery. Add green peas, red bell pepper, green onions, stir for two minutes or until vegetables are cooked with crunchy taste. Sprinkle Garam Masala over the shrimp just before turning off the heat. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with rice, or roti (whole wheat flat bread).

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '98