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Recipes Ethnic Cuisine Indian
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| Servings: | 6 |
| Author Notes: | While I was growing up, my family lived near fishing villages in both Bombay and Goa, so we were able to get the freshest shrimp imaginable. As a child, I looked forward to Fridays because we always had shrimp for lunch. (We Cardoz children didn’t eat lunch at school like many other children, but were home for the midday meal.) The sweetness of the shrimp, the heat of the freshly ground black peppercorns, and the citrusy flavor of the coriander seeds makes a great combination. I serve this Watermelon Lime Salad (page 31 of my book) or a cucumber and onion salad. For a first course, simply halve the recipe. The shrimp can be grilled, too, but first brush the rack with oil so they don’t stick. I call for extra-large shrimp, but use whatever size is local or freshest and adjust the cooking time accordingly. |
| Ingredients: |
2 tablespoons whole black peppercorns 2 tablespoons coriander seeds 2 tablespoons extra virgin olive oil 30 extra-large shrimp (16 to 20 count), peeled and deveined 1/2 teaspoon sea salt 1 cup canola oil juice of 1 lime (2 to 3 tablespoons) |
| Instructions: |
Grind the peppercorns and coriander seeds separately in an electric coffee/spice grinder until medium-fine. Combine the ground spices with the olive oil in a bowl and mix well. Add the shrimp, tossing to coat well. Marinate the shrimp, covered and chilled, for at least 1 and up to 24 hours. Season the shrimp with the salt. Heat 1/2 cup of the canola oil in a heavy 12 inch skillet over moderately high heat until the oil just begins to shimmer. Carefully put 1/2 the shrimp in the skillet and panfry them until crisp, about 2 minutes on each side. Drain the shrimp on paper towels or brown paper and drizzle with lime juice. Cook the remaining shrimp in the remaining oil and drizzle with lime juice in the same way. |
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