Indian Spiced Shrimp
You can never have too many Indian recipes, so give Indian Spiced Shrimp a try. One portion of this dish contains around 25g of protein, 6g of fat, and a total of 172 calories. For $2.71 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It works best as a main course, and is done in around 45 minutes. If you have shallots, canolan oil, yellow split peas, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. This recipe is liked by 546 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is good. If you like this recipe, take a look at these similar recipes: Indian-spiced Shrimp, Indian-Spiced Shrimp, and Indian Spiced Shrimp with Mango Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 teaspoon black peppercorns
1 tablespoon canola oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons finely chopped fresh cilantro
1 pound raw shrimp, (16-20 per pound), peeled and deveined
1 dried red chile, such as Thai, cayenne or chile de arbol
1/2 teaspoon salt
1/4 cup minced, shallots
1/2 cup water
1 teaspoon black or yellow mustard seeds
1 tablespoon yellow split peas
Equipment:
frying pan
mortar and pestle
bowl
Cooking instruction summary:
Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes. Add water and continue cooking for 1 minute. Serve immediately.
Step by step:
1. Toast split peas, coriander, cumin, peppercorns and chile in a large skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the spices become fragrant and the chile blackens slightly, 2 to 3 minutes.
2. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground black pepper.
3. Combine cilantro, tamarind concentrate (or lime juice), salt and the spice blend in a medium bowl.
4. Add shrimp and turn to coat. Cover and refrigerate for 30 minutes. (Do not marinate for more than 2 hours or the acidity in the tamarind will affect the shrimp's texture.)
5. Heat oil in the pan over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the skillet. As soon as the popping stops, add shallots and the shrimp in a single layer and cook until the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn the shrimp and cook until the other side is pink, 1 to 2 minutes.
6. Add water and continue cooking for 1 minute.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
