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Shrimp With Dill And Ginger Recipe
|Fresh ginger piece||1 Inch, peeled and coarsely chopped (1 Cube)|
|Vegetable oil||4 Tablespoon|
|Black mustard seeds||1⁄2 Teaspoon (Whole)|
|Hot green chili||1 , finely sliced (Fresh, Adjust Quantity As Needed)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Fresh dill||2 Cup (32 tbs), washed and trimmed|
|Medium shrimp||2 Pound, peeled and deveined|
Serving size: Complete recipe
Calories 1571 Calories from Fat 702
% Daily Value*
Total Fat 79 g121.6%
Saturated Fat 10.9 g54.4%
Trans Fat 0 g
Cholesterol 1378.9 mg
Sodium 3445.7 mg143.6%
Total Carbohydrates 19 g6.4%
Dietary Fiber 3.1 g12.3%
Sugars 0.9 g
Protein 187 g374.8%
Vitamin A 65.1% Vitamin C 102.4%
Calcium 64.7% Iron 142%
*Based on a 2000 Calorie diet
Blend until smooth.
Heat the oil in a 10-12-inch skillet over medium flame.
When hot, put in mustard seeds.
As soon as they begin to pop (10 to 15 seconds), add the intervals, continuing to stir and fry over medium heat: first, the paste from blender; after a minute, the green chili, adding a teaspoon of water if the mixture sticks; then the coriander, cumin, garam masala, salt, lemon juice; and after another 2 minutes, the dill and 1/2 cup of water, bringing to a boil.
Cover, lower heat, and simmer 10 minutes.
Pat the shrimp dry and add to skillet.
Turn heat to high, stir well and cook until shrimp turn opaque, about 5 minutes.
To serve: Serve with Buttered Saffron Rice and a salad.
A relish with tomato or onion in it would also go well with this dish.