Marinated Shrimp With Whole Spices Recipe
Ingredients
| Jumbo shrimp | 3 Pound | |
| 10 cloves of garlic, peeled and coarsely chopped | ||
| A piece of fresh ginger, 2 inches long and 1 1/2 inches wide, peeled and coarsely chopped | ||
| 2 fresh hot green chilies, sliced (or use 1/4- 1/2 teaspoon cayenne pepper as substitute) | ||
| Lemon juice | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Vegetable oil | 6 Tablespoon | |
| 1 cinnamon stick, 2 1/2-3 inches long | ||
| 5 cardamom pods | ||
| Whole Cloves | 6 | |
| Whole peppercorns | 10 To taste | |
| Bay Leaf | 1 | |
| Turmeric | 1/4 Teaspoon | |
| Scallions | 2 (GARNISH) | |
Directions
Peel and devein shrimp.
Wash under cold running water.
Drain and pat dry as thoroughly as you can.
In the container of an electric blender, combine the garlic, ginger, green chilies, lemon juice, salt, and freshly ground pepper.
Blend at high speed until you have a smooth paste.
In a bowl, combine the shrimp and the paste from the blender.
Mix well.
Cover.
Leave unrefrigerated, for an hour.
If you wish to leave it longer (2 to 4 hours is fine), put bowl in the refrigerator.
Ten minutes before serving, heat the oil in a 10-12-inch skillet over a high flame.
Add the cinnamon, cardamom, cloves, peppercorns, and bay leaf.
Stir for 10 seconds or until bay leaf darkens.
Then put in the shrimp and marinade and let this mixture bubble and cook, stirring constantly, only until the shrimp turn pink and opaque all over.
Remove them (and any whole spices that cling to them) with a slotted spoon and place them in a bowl.
Add turmeric to contents of skillet.
Keep cooking the marinade mixture over high flame, stirring all the time, until it becomes thick and paste like.
This will take just a few minutes.
Now put the shrimp back into the skillet.
Stir around until the shrimp are well coated; there should be no sauce left in the skillet, Check the salt.
You may need to sprinkle on a bit more.
Turn off heat.
To serve: Place the shrimp on a warm platter.
Wash the scallions and slice into fine rounds, including at least an inch of the green part as well, and sprinkle them over the shrimp.
Serve with a rice dish, some kind of lentils, a vegetable, and a yogurt dish.
Warn people not to bite into the whole spices.
Wash under cold running water.
Drain and pat dry as thoroughly as you can.
In the container of an electric blender, combine the garlic, ginger, green chilies, lemon juice, salt, and freshly ground pepper.
Blend at high speed until you have a smooth paste.
In a bowl, combine the shrimp and the paste from the blender.
Mix well.
Cover.
Leave unrefrigerated, for an hour.
If you wish to leave it longer (2 to 4 hours is fine), put bowl in the refrigerator.
Ten minutes before serving, heat the oil in a 10-12-inch skillet over a high flame.
Add the cinnamon, cardamom, cloves, peppercorns, and bay leaf.
Stir for 10 seconds or until bay leaf darkens.
Then put in the shrimp and marinade and let this mixture bubble and cook, stirring constantly, only until the shrimp turn pink and opaque all over.
Remove them (and any whole spices that cling to them) with a slotted spoon and place them in a bowl.
Add turmeric to contents of skillet.
Keep cooking the marinade mixture over high flame, stirring all the time, until it becomes thick and paste like.
This will take just a few minutes.
Now put the shrimp back into the skillet.
Stir around until the shrimp are well coated; there should be no sauce left in the skillet, Check the salt.
You may need to sprinkle on a bit more.
Turn off heat.
To serve: Place the shrimp on a warm platter.
Wash the scallions and slice into fine rounds, including at least an inch of the green part as well, and sprinkle them over the shrimp.
Serve with a rice dish, some kind of lentils, a vegetable, and a yogurt dish.
Warn people not to bite into the whole spices.
Chef
