| 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 cjhartlin@msn.com Source: Woman's Day.
Posted to MM-Recipes Digest V4 #258 by "Cindy Hartlin"
<CJHARTLIN@classic.msn.com> on Oct 1, 97
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