Sarson Bhara Kekda Shrimp With Mustard Recipes

SANTA BARBARA SHRIMP WITH MUSTARD

Steps:

• Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
• To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
• Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

MUSTARD SHRIMP (SARSON-WALLA JHINGHA)

Steps:

• Heat the oil in a small frying pan over low heat. When hot, add the caraway seeds and chili powder and cook for 3 to 4 minutes. Add the shrimp, mustard, salt, and lemon juice and stir well. Cover the pan and cook for 5 to 6 minutes. Stir the mixture well and serve with saffron pilaf, a basic rice pilaf laced with saffron and a green salad.

SHRIMP WITH MUSTARD SAUCE

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.