Spiced Shrimp
All I can say about this dish is that it is delicious!! I love shrimp and this is a great way to cook them. I made a spice mix of mustard seeds, cumin, coriander and curry leaves. I marinated them and then cooked them up in a delicious combination of aromatics including cilantro and dill.. this could be great for an appetizer or a meal!
Spice Mix
- 1 teaspoon mustard seeds
- 1 teaspoon cumin
- 1 teaspoon coriander seeds
- 8 to 9 curry leaves
Roast the spices and curry leaves in a cast iron skillet on medium heat till aromatic. Take out and transfer to a spice grinder and grind till the powder is formed. Keep aside.
- 1 pound shrimp, cleaned and deveined with a sprinkle of salt
Marinate for an hour or two.
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 1 inch ginger, grated
- 3 to 4 garlic cloves, grated
- ½ cup shredded coconut
- ½ cup tomatoes
- 1/3 cup dill, chopped
- 1/3 cup cilantro stems, chopped (use the leaves for garnish)
- ½ cup chicken broth
- Juice of one lemon
- Salt
Heat a wok like saucepan with the coconut oil. Add the onion, ginger and garlic. Saute on medium heat for 2 minutes. Add the spice mix and sauté for a minute. Add the coconut, tomatoes, dill and cilantro stems and cook for 4 to 5 minutes on medium heat and sauté constantly. Add the chicken broth and lemon juice and bring to a boil and cook for 2 to 3 minutes. Add the shrimp and cook till shrimps turn pink and opaque. Check for seasonings and garnish with cilantro.
