Tuesday, February 10, 2009

Parsi Shrimp

2 pounds shrimp (jumbo or else your preference)
1/4 cup lemon juice
1/3 cup cider vinegar
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground hot red pepper
1/2 teaspoon black pepper
4 teaspoons (or much less) salt
1/4 cup oil
1 teaspoon black mustard seed
2 Tablespoons finely chopped ginger root
1 Tablespoon finely chopped garlic
1 cup finely chopped onion
6 medium ripe tomatoes or else 2 cups canned chopped tomatoes drained.
2 Tablespoons Jaggery (pictured above which can be substituted with equal parts Dark brown sugar and dark molasses)
3 Tablespoons finely chopped fresh coriander
3 Tablespoons chopped green chilies (optional)
Fettuchini (cooked)

  1. To make marinade, combine lemon juice, vinegar, cumin, turmeric, red pepper, black pepper, and dash of salt.
  2. Add shelled shrimp to marinade and let sit for 30 minutes, stirring occasionally.
  3. In skillet over medium heat, heat oil and stir in mustard seed, ginger, garlic, onion, some salt, and fry until soft and golden brown (about 8 minutes)
  4. Drain marinade from shrimp into skillet.
  5. Add tomatoes and stir 3 minutes.
  6. Add Jaggery and coriander
  7. Add shrimp and turn until all sides are coated.
  8. Sprinkle chilies on top if desired.
  9. Cook over medium heat one to two minutes or until shrimp is cooked. Remove from heat.
  10. Serve over fettuchini.

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