I love it when the right combination of spices work to create a flavorful and unforgettable dish. Shrimp tastes magical and is transformed with spices. Turmeric adds a warm spicy taste and golden yellow color to the shrimp, while the chili powder adds depth and heat. Mustard seeds flavor is released when they hit the hot oil pan exuding a hot and aromatic scent. It’s truly a melody of great flavors. I found this recipe while I was in Seattle a few weekends ago. I rescued the cookbook from a garage sale. I doubt the owners ever used the cookbook, which is a pity, as lying within those pages was a delicious recipe! This dish is great for entertaining, it looks like you’ve spent hours in the kitchen prepping, but we both know it only takes 15 minutes to complete.
Sautéed Shrimp with Turmeric and Mustard Seeds 12 Comments
Aug 16, 2011
|1||pound medium size raw shrimps (about 16)|
|¼||teaspoon chili powder|
|4||tablespoons sunflower oil|
|½||teaspoon mustard seeds (black or yellow)|
|4||garlic cloves, crushed|
|1||fresh hot green chile, finely chopped|
|1||tablespoon torn fresh cilantro leaves|
|⅛||teaspoon coarse sea salt (or to taste)|
Peel the shrimp, but leave the tail fin intact. Place the shrimp in a bowl. Mix the turmeric and chili powder together, sprinkle over the shrimp, toss well with your hands ensuring all the shrimp is coated with the rub.
Heat oil in a large skillet and, when very hot, add the mustard seeds. When the seeds start popping (about a minute or so), add the crushed garlic and saute until golden, (about two minutes), then stir in the chopped green chile.
Add the shrimp and saute over high heat for about three-four minutes until they become opaque.(Ensure the pan is not overcrowded and all the shrimp lay comfortably on the pan—this will help cook the shrimp evenly). Remove immediately to a serving plate—do not overcook. Sprinkle with coarse salt and the chopped fresh cilantro. (In my case I didn’t have any cilantro handy, instead I used parsley—tasted great). Serve with poppadoms, quinoa or rice.
Flavoring with Spices