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Ingredients
- 1 lb Medium shrimp, peeled and and deveined
- 1/2 c. Coarse salt
- 1/4 tsp Coarse salt
- 1Â 1/2 tsp Brown mustard seeds, may substitute yellow seed
- 1 Tbsp. Finely minced onion
- 1 x Long warm green chile Or possibly 1/3 jalapeno pepper, finely minced
- 1/4 tsp Grnd turmeric
- 1/4 tsp Cayenne pepper
- 3 Tbsp. Extra-virgin extra virgin olive oil
- Â Â Spiced basmati rice, see recipe
Directions
- 1. Place shrimp in a large bowl. Gently rub the shrimp with 1/2 c. coarse salt. Wash the shrimp under cool running water, and place in a colander.
- Drain well.
- 2. Using a spice grinder, coarsely grind the mustard seeds. Transfer grnd seeds to a medium stainless-steel bowl. Add in 1 Tbsp. water, and combine. Add in the onion, chile, turmeric, remaining 1/4 tsp. coarse salt, cayenne pepper, and oil. Add in the shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 min.
- 3. Place the bowl of shrimp in a large stockpot. Add in boiling water to stockpot till water comes one-third of the way up the sides of bowl.
- Cover, and place over medium heat. Cook till shrimp just turn opaque all the way through, 10 to 15 min, stirring once after 6 min.
- 4. Divide the rice and shrimp among four plates, and serve.
- stunning Bengali dish known as chingri bhapey. The shrimp is delicately spiced with grnd mustard seed and minced 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 108 | 51% |
| Total Fat 12.2g | 15% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 14482mg | 603% |
| Potassium 224mg | 6% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.13g | 0% |
| Protein 23.16g | 37% |
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