| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Indian | Appetizers, Fish | 6 | Servings |
INGREDIENTS
| 1 | lb | Raw shrimps, shelled and deveined |
| 1 | c | Boiling water |
| 1 | ts | Salt |
| 1 | ts | Ground coriander |
| 1/2 | sm | Onion, minced |
| 8 | Peppercorns | |
| 1/4 | c | Cooking oil |
| 1 | ts | Salt |
| 1/2 | ts | Ground cuminseed |
| 1 | ts | Ground turmeric |
| 1 | tb | Lemon juice or lime juice |
| 1 | lg | Lemon or lime, cut into wedges |
INSTRUCTIONS
Combine shrimps, boiling water, salt, coriander, onion, and peppercorns in saucepan. Bring to a boil; cook for 2 to 3 minutes, or until shrimps just begin to turn pink; drain. Heat oil in skillet; remove from heat. Stir in salt, cuminseed, turmeric, and lemon juice. Add shrimps and toss to coat shrimps with mixture. Place shrimps in shallow baking pan. Broil under medium heat for about 5 minutes, or until shrimps are pink and slightly browned on the edges. Serve with lemon or lime wedges, Makes 4 to 6 servings. Typed by [email protected] Source: Woman's Day. Posted to MM-Recipes Digest V4 #258 by "Cindy Hartlin" <[email protected]> on Oct 1, 97
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