MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet, fragrant sauce. Madhur recommends rubbing the shrimp with coarse salt before washing it to ensure the freshest flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
- Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
- Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
- Divide the rice and shrimp among four plates, and serve.
CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE
Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
- Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
- Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)
SHRIMP WITH MUSTARD SAUCE
From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.
Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
TIGER SHRIMP WITH LIME, GINGER, AND MUSTARD SEEDS
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I've used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.
Provided by Anjali Pathak
Categories Dinner Shrimp Shellfish Seafood Curry Chile Pepper Quick and Healthy Healthy Cinnamon Ginger Honey Cilantro Lime Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
- Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through-and it won't take long, only a few minutes on each side-drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.
SHRIMP IN MUSTARD SAUCE
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.
- Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.
- Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.
CRISPY BENNE SEED SHRIMP WITH SWEET MUSTARD AND HOT CHILE GARLIC SAUCES
Steps:
- Preheat the frying oil to 360 degrees F.
- Place shrimp on paper towels and refrigerate. They must be free of moisture to hold the batter.
- Mix together ingredients for the Mustard Sauce and set aside.
- Mix together ingredients for the Hot Chile Garlic Sauce and set aside.
- For the batter: In a large stainless or glass mixing bowl, mix the cornstarch and flour together. Add the soda water gradually, until a forms smooth thick batter the consistency of pancake batter. Add seeds and herbs. Keep the batter cold and use immediately.
- Grab the shrimp 3 or 4 at a time by the tail and dip into the batter. Shake off excess and place in the hot oil. While the shrimp are frying, lay out the plates and drizzle the 2 sauces around using a coffee spoon. Remove the shrimp from the hot oil and place on absorbent paper. Season with sea salt.
- Stack the shrimp, 5 on a plate and garnish with the scallions and fried cilantro leaves. Serve immediately and enjoy!
- Note: Always get more shrimp as you can easily eat more that 5 of these!
SAUTEED SHRIMP WITH MUSTARD-CHIVE SAUCE
Provided by Kathy Grady
Categories Mustard Shellfish Sauté Dinner Shrimp Spring Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.
SHRIMP IN MUSTARD SAUCE
Make and share this Shrimp in Mustard Sauce recipe from Food.com.
Provided by SkinnyMinnie
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt 1 Tbs butter over medium high heat.
- Add the shrimp and garlic.
- Cook, tossing, until the shrimp starts to turn pink on the outside but is stil translucent on the inside, about 2 min (the shrimp will finish cooking later.).
- Transfer to a plate and set aside.
- Reduce the heat to medium and in the same skillet, melt the remaining butter.
- Add the shallot and cook until softened, 1-2 minute.
- Add the flour and cook for 30 secs, whisking constantly.
- Gradually add the wine, broth, and mustard - whisking constantly.
- Simmer until it is as thick as heavy cream, about 5 minute.
- Return the shrimp to the skillet.
- Bring to a simmer and cook until the shrimp are opaque throughout, about 2 minute.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 294.2, Fat 9.2, SaturatedFat 4.3, Cholesterol 274.5, Sodium 523.4, Carbohydrate 6.5, Fiber 0.3, Sugar 0.8, Protein 36.4
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