Bengal Shrimps Recipes

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS

Steps:

• Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
• In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
• Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
• Finally, stir in the chopped fresh parsley and serve!

BENGAL SHRIMPS

Steps:

• If the prawns are not cleaned, peel and devein them, and rinse in a colander. It's better to buy a little more than specified above! Prawns/shrimps shrink a lot in cooking. (Do not buy cooked prawns as they will simply overcook).
• If using fresh tomatoes, peel and chop them, and peel and chop the onion.
• Heat a generous film of oil in a large pot. When hot, add the onion, stir, and let soften over fairly high heat.
• Bash your choice of whole spices in a mortar and pestle -- just to crush them coarsely. When onion has fried about 5 minutes, add the curry powder and the tablespoon bashed whole spices.
• Stir well, let spices fry -- not burn! -- for about two minutes, to bring out their flavours. Stir a few times.
• Add the tomatoes and sugar to the pot, and let them sauté with the spices and onion for about a minute, stirring a couple of times.
• Add the raw prawns all at once, over fairly high heat; stir through very well but gently, so all the prawns pick up some of the spices and tomato.
• Add the coconut cream, and then the fish and oyster sauce.
• Stir to mix, gently, then bring to a boil. Cook for about 3 - 5 minutes, depending on size of the prawns. Do not overcook. When the prawns turn pink and curl up, they are done. Add the lemon/lime zest and lemon/lime juice; stir again.
• Taste the sauce off the heat: it might need salt. If the taste is very mild, you could add a few drops chilli pepper sauce.
• Serve with rice and a mixed green salad, or serve in bowls with a Continental-type bread.