Madhur Jaffrey's Red Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb shelled/deveined shrimp, if frozen, thawed1 whole red bell pepper1 small onion, coarsely chopped9 whole raw cashews3 Tbsp olive oil or vegetable oil1 tsp yellow mustard sees2 cloves garlic finely minced1 tsp salt1/2 tsp cayenne pepper1 tsp paprika
Remove stem and seed from pepper. place it, cashews and onion into food processor. process until smooth. place paste in a separate bowl.
Pat shrimp dry.
heat 2 Tbs oil over medium heat in a frying pan large enough to hold all shrimp. when hot, add mustard seeds. as soon as begins to pop, add the garlic. stir once, add shrimp. sprinkle with half of salt. stir and fry for 2-3 min. or until shrimp turns opaque. remove from pan with slotted spoon. Leave any oil in pan.
Add final Tbs oil to hot pan. Add red pepper paste. Stir and fry 4-5 min until quite dry. Add remaining salt, the cayenne and paprika. Stir once and add shrimp and any liquid that has accumulated. Lower heat and stir gently 1 min. Sauce should be very thick. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXANDRAE.
Pat shrimp dry.
heat 2 Tbs oil over medium heat in a frying pan large enough to hold all shrimp. when hot, add mustard seeds. as soon as begins to pop, add the garlic. stir once, add shrimp. sprinkle with half of salt. stir and fry for 2-3 min. or until shrimp turns opaque. remove from pan with slotted spoon. Leave any oil in pan.
Add final Tbs oil to hot pan. Add red pepper paste. Stir and fry 4-5 min until quite dry. Add remaining salt, the cayenne and paprika. Stir once and add shrimp and any liquid that has accumulated. Lower heat and stir gently 1 min. Sauce should be very thick. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXANDRAE.
Nutritional Info Amount Per Serving
- Calories: 250.4
- Total Fat: 14.3 g
- Cholesterol: 165.1 mg
- Sodium: 865.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.7 g
- Protein: 23.5 g
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