Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Ingredients
-
1½
pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
-
Kosher salt and ground black pepper
Directions
-
01Season the shrimp with ½ teaspoon salt and 1 teaspoon pepper; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the mustard seeds and cook, stirring, until slightly darkened in color, about 30 seconds. Remove the pan from heat, add the tomato paste and stir until the paste and oil are well combined.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
January 16, 2023
Meh
Not a fan. Turned out okay
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Easy and flavorful! Will make again!