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Milk Street Recipe

Shrimp with Chilies and Mustard Seeds

25 minutes

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Shrimp with Chilies and Mustard Seeds

This curry-like dish, which uses lightly crushed mustard seeds to amp up the flavor of briny-sweet shrimp, is a riff on recipe from “Madhur Jaffrey’s Step-by-Step Cooking.” The best way to lightly crush the seeds is with a mortar and pestle; alternatively, pulse them 3 to 5 times in an electric spice grinder, but don’t overdo it. It’s fine if some seeds remain unbroken. Though chilies plus mustard seeds sounds like a potent combination, the flavors are nicely balanced. However, if you like chili heat, you may wish to leave some or all of the seeds in the serranos when mincing. Serve with plenty of steamed basmati rice.

4

Servings

Tip

Don’t forget to remove the skillet from the heat before adding the tomato paste. This helps prevent the paste from scorching when it hits the hot oil.

25 minutes

Reviews
Donald M.

Skipped the chillies. Used pork tenderloin, instead of shrimp. Really good flavour and easy to make!

Michael Y.

This did not work for me at all. I followed the recipe to the letter except that - since I had brown mustard seeds- I put them in the spice grinder for a few seconds since I wasn't sure how to crush them. The dish turned out so bitter it was inedible. Had to throw it away.

Jeanne S.

Excellent! Used one Jalapeno instead of the serrano -plenty spicy enough. Threw in some scallops as well. Crushed yellow mustard seeds - used pestle and mortar. I didn't have any bitter taste- I am not even a mustard person. Very balanced. Served with white Jasmine rice.

Jennifer B.

Excellent, fantastic combination of spices and textures.

Scott P.

I used two serrano chiles, but only half the seeds, and it was plenty (gloriously) hot. Once again, a fine recipe. No real surprises, but a weeknight recipe as good as that at a fine curry house.


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