Shrimp 65

Ingredients:

For the marinade:
3 lbs Shrimp
1 tsp chilli powder
1/2 tsp pepper powder
1 tsp ginger & garlic paste
1 tbsp lime juice
1 egg
salt

cooking oil for deep frying

For seasoning:
2 tbsp oil
1 tsp finely grated fresh ginger
2 garlic cloves finely chopped
6-8 Italian peppers
4 green chillies, slit
2sprig curry leaves
3 tbsp chilli garlic sauce (I used Ching's secret)
2 tbsp soy sauce
2 tbsp schezwan sauce
Salt to taste
5-6 stems spring onions

Method:
Marinated the shrimp and set aside for about an hr.
Heat oil for frying the shrimp and fry them to medium rare without overcrowding the oil.
Heat oil in a kadai/wok and add seasoning ingredients one at a time in the above order, sauteing for a few minutes before adding the next ingredient.Toss fried shrimp to coat well. Garnish with chopped spring onions and serve as an appetizer.

Shrimp Scampi

Not a great pic, but, this will do to get the idea! The scampi tastes great with crostini, like they serve it at "Bertucci's", although it is also served with linguine and marinara sauce at most Italian places.

Ingredients
Shrimp - 1 lbs
garlic - 4 cloves,crushed
olive oil - 1 tbsp
butter - 2 tbsp
dry white wine - 1/2 cup
lemon juice - 1 tbsp
Parsley for garnishing
salt & pepper


Heat olive oil in a skillet, add butter and shrimp. When the shrimp has turned pink, add salt and garlic; saute for 2 mins. Remove shrimp and set aside.
In the same pan add wine and lemon juice and bring it to boil. Add shrimp, parsley and season with pepper and a dash of olive oil.
Serve immediately with crostini's.

Fried Shrimp ' Olathiyathu'

This one is V's fav recipe for chicken or shrimp. The recipe is from a magazine 'Femina' from Jan 98 issue..the recipe is from the Southern basket collection called "ERATCHI OLATHIYATHU" ( fried mutton garnished with slivers of dry coconut). I have never cooked mutton but gave it a try with chicken and it was a sure hit among meat eaters. Sceptical about the feedback and convinced that it was empty praise, I had to give it a shot with shrimp and sure enough,it tasted awesome....if I may say so, myself!This is the picture that inspired my interest in cooking meat ( a vegan at that time) among 100 other recipes that is saved in a hope to cook it to My Crowd.


















Ingredients
Shrimp - 2 lbs
onions - 2, thinly sliced
tomato - 1,chopped
green chillies - 2, slit
ginger-garlic paste - 1 tsp
coriander powder - 1 tbsp
red chilli powder - 1tsp
curry leaves - -2 sprig

garnish
fennel - 1/2 tsp, freshly pounded
red chillies - 2 whole
coconut pieces - 10 pcs ( I used 1 tbsp of grated coconut)
cilantro - 10 stems, finely chopped

Heat oil in a pan and fry the slice onions till golden brown, Add green chillies, ginger-garlic paste, and stir fry. Add red chilli powder, coriander powder, curry leaves and salt, fry till oil floats on the top. Add tomatoes and cook till masala is dry.
Toss shrimp/chicken, cook for a 7-10 mins and then add all the ingredients that was set aside for garnish: fennel, whole red chilli,coconut and cilantro and roast for a couple mins( this step releases roasted fennel aroma which) .
Serve as a starter.

Shrimp Masala

Another shrimp dish, aka kalwan, great with rice.... my style sungta randai .
Ingredients
Shrimp 2 lbs
onion 1, finely chopped
ginger garlic paste 1tsp
red chili powder 1 1/2 tsp
turmeric 1 tsp
tamarind 1/2 tsp
green chillies, 2 slit

for the green masala
coriander leaves- 10 stems
coconut 1/2 cup
green chillies 4
salt

Heat oil in pan and add onions, and green chillies .saute till it it softens.Add ginger-garlic paste, turmeric, red chilli powder and saute the mixture well.. Add the masala, shrimp, tamarind paste and salt. Cook till the shrimp till done.


Another variation to this...By RAKHI SHANBHAGH
All remains the same, except the masala
coconut
dhaniya
pepper
turmeric
red chilli

Sungta hinga udda

Ingredients
Shrimp 2 lbs
Coconut 1 cup
red chillies 10-12
tamarind paste 1/2 tsp
Coconut oil 4 tbsp
hing 1 tsp

Make a paste out of coconut, tamarind, salt and red chillies. Cook shrimp on a simmered heat along with the ground masala till shrimps are completely cooked. Remove off of heat and add hing and coconut oil and cover the pot with lid for 5 mins.
Serve hot with rice.

Sungat pannaupkari

This is a recipe from a friend SG, who is a great enthusiast when it comes to food.
I copied and pasted it here for a quick ref...... I'm just lazy to write the entire recipe.
I plan on loading a pic...just of the dish, when I make it the next time since I was too busy savouring the dish.
G's Note: I made this extra dry since I wanted it that way but typically it has a little bit of yummilicious gravy to go with the shrimp.

The pic here shows my favourite dinner........... Rice with dalithoy and sungat pannaupkari.

1. 1 lb Shrimp cleaned and deveined.
2. 1 large onion finely chopped
3. 15 red chilly (BYADGI only) - this chillies give the richness and control the amount of spice
4. 1 tbsp coconut
5. 2 tbsp tamarind pulp
6. 1 tbsp cooking oil
salt to taste

make a paste of the red chillies and the coconut by adding as little water as possible. Heat oil in a kadai and fry onions till golden brown. when the onions are fried add the red chilly masala and tamarind. add the shrimp and see them turn pick. Add salt to taste and cook till the water evaporates.

A couple of lessons learnt
1. use only byadgi chillies else you may have to call the fireman!!
2. use as lil water for the paste..the shrimp does leave some retained water.
3. alter the ratio of chilly paste and tamarind to make the curry sour or hot.

Things I would do differently
1. to add more coconut to thicken the gravy.
2.use smallest shrimp available to achieve the taste like Indian prawns.
3. use 50/50 of byadgi and house blend or guntur chillies since byadgi gave a nice color but I felt that it missed the the rich flavour.

Shrimp Curry

Shrimp curry
1/2 lb large shrimps
1 red onion,finely cubed
1/2 tsp coriander seeds, crushed
1 tsp red chilli powder
1/2 a can coconut milk
1/4 tsp tamarind pulp
salt to taste
1 tbsp oil
cilantro,optional


Heat oil in a kadhai and fry onion till slightly browned.
Add spices, saute till spices are aromatic, add shrimp and stir to coat it . When the shrimp turns pink, add coconut milk and salt and let the dish simmer for a few minutes to cook the shrimp.
Be careful to not cook the shrimp for longer than necessary which can toughen the shrimp.

When I made this dish a few days back, my baby....Miheer loved this dish with chapathi and went for seconds and demanded rice too... That is an awesome review itself.........also said " yummy Randai mommy"..........which translates to happy kid=happy mommy.