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Name: Shrimp in Mustard-Seed And Green-Chile Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1/4 ts Ground turmeric; 3 tb Extra-Virgin Olive Oil; 1 lb Medium shrimp; peeled and; 1 tb Onion finely chopped; 1/2 c Coarse salt; 1/4 ts Cayenne pepper; Spiced basmati rice; see; 1/4 ts Coarse salt; 1 1/2 ts Brown mustard seeds; may; 1 Long hot green chile OR 1/3

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INGREDIENTS

1/4 ts Ground turmeric
3 tb Extra-Virgin Olive Oil
1 lb Medium shrimp; peeled and
1 tb Onion ; finely chopped
1/2 c Coarse salt
SAUCE
1/4 ts Cayenne pepper
Spiced basmati rice; see
1/4 ts Coarse salt
1 1/2 ts Brown mustard seeds; may
1 Long hot green chile OR 1/3

INSTRUCTIONS

1. Place shrimp in a large bowl. Gently rub the shrimp with 1/2 cup coarse salt. Wash the shrimp under cold running water, and place in a colander. Drain well. 2. Using a spice grinder, coarsely grind the mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add the onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes. 3. Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes one-third of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes. 4. Divide the rice and shrimp among four plates, and serve. *Recipe adapted from Madhur Jaffreys Indian Cooking 1983. Barrons. Martha Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey. Notes: Chef and cookbook author Madhur Jaffrey demonstrates a simple yet stunning Bengali dish known as chingri bhapey. The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet and pungent sauce as it steams. Martha says the finished dish is the best shrimp she has ever tasted. Madhur rubs the shrimp with coarse salt before she washes it to bring out the freshest flavor possible. Recipe by: Stewart and Jaffrey Posted to KitMailbox Digest by Pat Hanneman on Sep 24, 1998,

NOTES

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Shrimp in Mustard-Seed And Green-Chile Sauce

1/4 ts Ground turmeric
3 tb Extra-Virgin Olive Oil
1 lb Medium shrimp; peeled and
1 tb Onion finely chopped
1/2 c Coarse salt
 SAUCE
1/4 ts Cayenne pepper
 Spiced basmati rice; see
1/4 ts Coarse salt
1 1/2 ts Brown mustard seeds; may
1 Long hot green chile OR 1/3

1. Place shrimp in a large bowl. Gently rub the shrimp with 1/2 cup coarse  salt. Wash the shrimp under cold running water, and place in a colander.  Drain well.    2. Using a spice grinder, coarsely grind the mustard seeds. Transfer ground  seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and  combine. Add the onion, chile, turmeric, remaining 1/4 teaspoon coarse  salt, cayenne pepper, and oil. Add the shrimp, and stir to coat. Cover the  bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.    3. Place the bowl of shrimp in a large stockpot. Add boiling water to  stockpot until water comes one-third of the way up the sides of bowl.  Cover, and place over medium heat. Cook until shrimp just turn opaque all  the way through, 10 to 15 minutes, stirring once after 6 minutes.    4. Divide the rice and shrimp among four plates, and serve.    *Recipe adapted from Madhur Jaffreys Indian Cooking 1983. Barrons. Martha  Stewart Online: TV cooking: 09/24/98 with Madhur Jaffrey.    Notes: Chef and cookbook author Madhur Jaffrey demonstrates a simple yet  stunning Bengali dish known as chingri bhapey. The shrimp is delicately  spiced with ground mustard seed and chopped green chiles, creating a sweet  and pungent sauce as it steams. Martha says the finished dish is the best  shrimp she has ever tasted. Madhur rubs the shrimp with coarse salt before  she washes it to bring out the freshest flavor possible.    Recipe by: Stewart and Jaffrey    Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep  24, 1998,

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 4 servings

Calories: 359
Calories from Fat: 359 (100%)

Amt Per Serving		% DV

	Total Fat 40.5g	54 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 19.5g
	Polyunsanturated Fat 13.4g
Cholesterol 0mg		0 %
Sodium 14098.3mg		486 %
Potassium 7.8mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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Calories per serving: 359

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