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Shrimp with Chilies and Mustard Seeds

Shrimp with Chilies and Mustard Seeds

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This curry-like dish, which uses lightly crushed mustard seeds to amp up the flavor of briny-sweet shrimp, is a riff on recipe from “Madhur Jaffrey’s Step-by-Step Cooking.” The best way to lightly crush the seeds is with a mortar and pestle; alternatively, pulse them 3 to 5 times in an electric spice grinder, but don’t overdo it. It’s fine if some seeds remain unbroken. Though chilies plus mustard seeds sounds like a potent combination, the flavors are nicely balanced. However, if you like chili heat, you may wish to leave some or all of the seeds in the serranos when mincing. Serve with plenty of steamed basmati rice.

Tip

Don’t forget to remove the skillet from the heat before adding the tomato paste. This helps prevent the paste from scorching when it hits the hot oil.

Ingredients
  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry

  • Kosher salt and ground black pepper

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    tablespoons yellow or brown mustard seeds, lightly crushed

  • 2

    tablespoons tomato paste

  • 3

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • 1-2

    serrano chilies, stemmed, seeded and minced

  • ½

    teaspoon ground turmeric

  • ¼

    cup chopped fresh cilantro

  • 2

    tablespoons lemon juice

Step 1

Season the shrimp with ½ teaspoon salt and 1 teaspoon pepper; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering.

Add the mustard seeds and cook, stirring, until slightly darkened in color, about 30 seconds. Remove the pan from heat, add the tomato paste and stir until the paste and oil are well combined.

Step 2

Stir in the garlic, ginger, chilies and turmeric, then return the pan to medium-high and cook, stirring, until fragrant, about 30 seconds. Stir in the shrimp along with ½ cup water. Cook, stirring often, until the shrimp are opaque throughout, 2 to 4 minutes.

Step 3

Off heat, stir the cilantro and lemon juice. Taste and season with salt and pepper, then transfer to a serving dish.