Madhurs Shrimp In Mustard Seed And Green Chile Sauce Recipes
STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE
Make and share this Stir-Fried Shrimp in Aromatic Tomato Cream Sauce recipe from Food.com.
Provided by pattikay in L.A.
Categories Asian
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Make the sauce:.
- Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
- Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
- The sauce can be made ahead and refrigerated for several hours.
- Stir-fry:.
- Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
- Stir till garlic turns medium brown and put in the shrimp.
- stir till the shrimp turns opaque most of the way through.
- Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.
CRISPY PANKO SHRIMP SALAD
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
- Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
- In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.
MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER
This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.
Provided by CityGirl
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp if necessary.
- Put them in a bowl.
- Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
- Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
- Heat the oil in a frying pan or wok over medium high heat.
- When hot, put in the whole mashed cloves of garlic.
- Stir until they brown lightly.
- Now put in the shrimp.
- Stir for 1 minute so that they also brown lightly.
- Turn the heat to medium-low.
- Put in the coconut milk, fresh coriander, and green chilies.
- As soon as the sauce begins to simmer, turn off the heat and serve.
Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 6.4, Cholesterol 142.8, Sodium 1087.7, Carbohydrate 8.7, Fiber 0.8, Sugar 4.4, Protein 16.8
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