Shrimp in mustard-seed and green-chile sauce

4 servings

Ingredients

Quantity Ingredient
1 pounds Medium shrimp; peeled and and deveined
½ cup Coarse salt
¼ teaspoon Coarse salt
1½ teaspoon Brown mustard seeds; may substitute yellow seed
1 tablespoon Finely chopped onion
1 Long hot green chile OR 1/3 jalapeno pepper; finely chopped
¼ teaspoon Ground turmeric
¼ teaspoon Cayenne pepper
3 tablespoons Extra-virgin olive oil
Spiced basmati rice; see recipe

Directions

SAUCE

1. Place shrimp in a large bowl. Gently rub the shrimp with ½ cup coarse salt. Wash the shrimp under cold running water, and place in a colander.

Drain well.

2. Using a spice grinder, coarsely grind the mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add the onion, chile, turmeric, remaining ¼ teaspoon coarse salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.

3. Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes one-third 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.

4. Divide the rice and shrimp among four plates, and serve.

*Recipe adapted from Madhur Jaffrey's Indian Cooking 1983. Barrons. Martha Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey.

Notes: Chef and cookbook author Madhur Jaffrey demonstrates a simple yet stunning Bengali dish known as chingri bhapey. The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet and pungent sauce as it steams. Martha says the finished dish is the best shrimp she has ever tasted. Madhur rubs the shrimp with coarse salt before she washes it to bring out the freshest flavor possible.

Recipe by: Stewart and Jaffrey

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 24, 1998, converted by MM_Buster v2.0l.

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