Marinated Shrimp With Whole Spices - cooking recipe

Ingredients

3 lb. shrimp (medium)
10 cloves garlic, peeled and coarsely chopped
1 piece fresh ginger (2-inches long and 1 1/2-inches wide), peeled and coarsely chopped
2 jalapenos, sliced (or 1/4 to 1/2 tsp. cayenne pepper)
3 Tbsp. lemon juice
1 tsp. salt
1/8 tsp. black pepper
6 Tbsp. olive oil
1 cinnamon stick
5 cardamom pods
6 whole cloves
10 whole peppercorns
1 bay leaf
1/4 tsp. ground turmeric

Preparation

Peel and devein shrimp.
Drain and pat dry.
In electric blender, blend garlic, ginger, jalapenos, lemon juice, salt and black pepper.
Blend on high speed until you have a smooth paste. In bowl, combine shrimp and paste from blender.
Mix well.
Cover and leave unrefrigerated 1 hour.
(If you wish, leave longer, refrigerate.)
Ten minutes before serving, heat oil in skillet over high heat.
Add cinnamon, cardamom, cloves, peppercorns and bay leaf.
Stir 10 seconds or until bay leaf darkens.
Put in shrimp and marinade.
Cook and stir constantly only until shrimp turn opaque and pink all over.
Remove shrimp and any whole spices that cling with slotted spoon and place in bowl.
Add turmeric to contents of skillet.
Stir over hot burner until sauce becomes thick and pastelike.
This will take a few minutes.
Put shrimp back in skillet.
Stir to coat shrimp well.
Serve over rice. Garnish with sliced scallions.
(Warn people not to bite into whole spices.)