Madras Shrimp

1 tablespoon ground coriander
1/2 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon powdered mustard
1/4 teaspoon cayenne pepper
Juice of 1 lemon
4 tablespoons unsalted butter
5 or 6 scallions (white and tender green), cut into rounds 3 garlic cloves, minced
1 pound cooked shrimp, shelled and deveined (see Note)
1 to 2 tablespoons heavy cream
1/2 teaspoon brown sugar

1. In a small bowl, mix together the coriander, cumin, turmeric, mustard, cayenne and lemon juice. Set aside.

2. In a wok or skillet, melt the butter over moderately high heat. When the foam subsides, add the scallions and garlic and saute for 3 to 4 minutes.

3. Stir in the spice paste and cook for another 3 to 4 minutes. Lower the heat to medium, add the shrimp, and toss until they are heated through, 2 or 3 minutes. Stir in the cream and brown sugar and cook for another minute. Serve the shrimp hot, accompanied with white rice, cooked with a bay leaf and garnished with chopped hazelnuts.

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