Thursday, March 13, 2008

Shrimp Pickle

These days I was craving for Prawns. There isn't a place in Framingham I haven't searched for Prawns. Do any of you know where to get some nearby Framingham if not in Framingham? I had to satisfy with shrimps available here. I made shrimp pickle yesterday and it came out good.

I was inspired from RP's blog though I have made quiet a few changes in the ingredients. The sad thing about making shrimp or any other shellfish pickle at my place is that V cannot eat it as he is allergic to shell fish. But when he has his Beef chili, what would a not-red meat eater like me savor on? So to get even I went ahead with making this shrimp pickle. V did not even come near it, so I didn't have to worry about sharing it (hehehe I am just kidding, I was actually sad because he refused to even touch it :-(
Anyways, here is the recipe:

Whole Shrimp : 1 cup
Garlic : 6 cloves minced to thin small pieces.
For marination: Red Chilli powder and Freshly cracked pepper, salt, lemon extract : as required to marinate the shrimp. I didn't note down the measurements for these
Oil: for deep frying the marinated cooked shrimp

Powdered mustard seeds and fenugreek (methi) seeds together : 2 teaspoons
Chilly powder: as per your taste
Lemon extract : as per your taste
Asafoetida (hing) : a pinch
Oil: 1/4Th cup
Salt: to taste
How I made it:

Clean and devein the shrimp (I used the frozen shrimp, which had instructions to put the shrimps in hot boiling water until the shrimp thaws, before cleaning and deveining it). You can find the steps on this website for cleaning and deveining the shrimp. Add all the marinade on the shrimp and cook it without water on a pan on low flame. This is to make sure all the water is left from the shrimp. It just takes around 3 minutes for a cup of shrimp. Deep fry the shrimp in oil and keep them aside. Take 1/4Th cup of the oil in which the shrimp was deep fried into a pan under medium heat, add the garlic, saute it , add the fenugreek-mustard powder, chilly powder. Add mustard seeds. Wait until the mustard seeds splutter, and then lower the fire. Then add a pinch of asafoetida and saute until the raw smell of everything in the pan is gone, else the pickle will taste differently. Then add salt and the fried shrimp, mix it well, add the lemon extract (the original recipe called for vinegar, so I used lemon extract). Mix increasing the fire a little. After a minute, switch off the fire and transfer it to a dry glass bottle. Keep it open until the pickle is cooled. Cover it after it is cooled. I kept it refrigerated until I had it with my lunch, dinner, breakfast :-D Yes you have it as a side dish for breakfast,lunch, dinner :)

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