Best Crispy Melt In Your Mouth Indian Shrimp Recipes

CRISPY MELT-IN-YOUR-MOUTH INDIAN SHRIMP

Steps:

• Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
• Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
• Add the turmeric and mix, making sure the shrimp are again well-coated.
• Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
• When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
• Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
• Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
• While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
• Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
• Turn after 1 minute and fry for another minute, or until evenly golden.
• Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
• Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.

CANTONESE SHRIMP

Steps:

• Peel and devein the shrimp.
• Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
• Peel and smash the garlic.
• Rinse the black beans under hot water, then drain well.
• In separate bowls, combine the First and Second Sauces so they are ready to be added.
• Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
• Drain and pat dry.
• Place on a platter.
• Heat a wok and add the oil.
• Heat for 15 seconds, then add the ginger slices.
• Stir until lightly browned, then add the garlic.
• Stir until lightly browned.
• Remove and discard both.
• Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
• Stir vigorously to mix and break up the meat.
• Cook until the meat is no longer pink and add the green onions.
• Stir another 30 seconds, add the shrimp, and stir to mix well.
• Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
• Shovel the contents of the wok to one side.
• Mix the Second Sauce quickly and pour down the vacated side of the wok.
• Stir to thicken with the point of the spatula.
• Mix with the shrimp.
• Reduce the heat.
• Pour the beaten egg over the shrimp.
• Allow to set for 15 seconds then fold in slowly until soft threads appear.
• Stir gently to mix.
• Remove to a platter and serve immediately.

INDIAN SHRIMP

Steps:

• Peel and devein shrimp.
• In large nonstick skillet, heat oil.
• Add onion and garlic, saute until softened.
• Add tomatoes, lemon juice and spices.
• Bring to boil, reduce heat, cover and simmer for 15 minutes.
• Add shrimp and cook 3-5 minutes, or until cooked through.
• Garnish with parsley if desired.

PRESSURE COOKER INDIAN BUTTER SHRIMP

Steps:

• In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
• Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
• Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
• Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
• Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.