{"id":3280,"date":"2020-12-15T03:04:45","date_gmt":"2020-12-15T03:04:45","guid":{"rendered":"https:\/\/mpeda.gov.in\/?p=3280"},"modified":"2020-12-15T03:04:45","modified_gmt":"2020-12-15T03:04:45","slug":"mediterranean-shrimps","status":"publish","type":"post","link":"https:\/\/mpeda.gov.in\/hindi\/?p=3280","title":{"rendered":"Mediterranean Shrimps"},"content":{"rendered":"\n

\u201cThe fusion of juicy shrimps, crisp vegetables and the nutty sweetness of the sherry elevates this dish to another level. A spoonful will transport you to a lively tapas bar in Spain. (Or, if you so prefer, stretched out luxuriously in the shade of an olive grove on a sunny island in the Aegean Sea)\u201d<\/em><\/p>\n\n\n\n

The\nfirst hit in the dish is the warmth of the spices. The subtle undertones of the\ncoriander, the boldness of the paprika, the zing of black pepper and the\nin-your-face super spiciness of the cayenne. There is nothing shy or retiring\nabout this dish. It is bold and has no inhibitions about proclaiming it. <\/p>\n\n\n\n

But\nthe magic element in the dish is undoubtedly the Indian Vannamei shrimps. Its\nmoistness absorbs the heat of the spices. The juices mingle with the sweet,\ncitrusy flavour of the coriander and the heat of the peppers to bring an\nexplosion of flavour. The plumpness of the shrimps also contrasts wonderfully\nwith the crispness of the vegetables. The delicate bite of the shallots, the\ntart sweetness of the tomato and the fresh crunch of the bell peppers combine\nflamboyantly with the luscious firmness of the shrimps. It also gives the dish\na superb visual appeal. The pinks, reds and greens jostle together on the plate\ncompeting for your attention. <\/p>\n\n\n\n

Here\nis a tip to prevent any unpleasant surprises while cooking shrimps. Be sure to\ndevein it. The vein is basically the digestive tract of the shrimp. While it\nmay sound yucky, there is really nothing wrong in eating it. In fact, shrimps\nare often cooked with the vein, especially the small and medium ones. However,\nat times, there is sand left behind in the tract. If so, the shrimp may have a\ngritty taste and texture. It is quite easy to devein the prawns. Make a slit\nwith a sharp knife on the back of the shrimp. Flick out the black or reddish\nthread. That\u2019s it, you have successfully deveined the shrimps. <\/p>\n\n\n\n

Let\nus embark on our Mediterranean cruise and put the dish together. After peeling\nand deveining the shrimps, pat them dry. Drying the shrimps is vital as extra water\nmakes them soggy and prevents the meat from searing. Watery shrimps also will\nnot have that beautiful pink finish, which is the hallmark of a perfectly\ncooked shrimp dish. Rather, you will be left with an unappetising whitish,\nblanched look. <\/p>\n\n\n\n

The\nrest of the prep is done in no time. Slice shallots, red and green pepper. Chop\nthe garlic. Peel and dice the tomatoes. Prepare the marinade for the shrimps.\nMix together the shrimps, salt, black pepper, paprika, coriander powder,\ncayenne and sugar. Add a little flour. The flour binds all the ingredients\ntogether and helps create a nice coating on the shrimps. You do not have to\nmarinate the shrimps for too long. By the time you saute the vegetables, the\nshrimps will be ready to jump into the pan. <\/p>\n\n\n\n

Heat\nbutter with olive oil over medium heat. Add the shallots and the garlic. Wait\ntill they release their fragrance and turn translucent. Put in the bell\npeppers. Cook for a few minutes. We need the crunch of the vegetables in this\ndish, so it is a good idea to keep an eye on the pan. The vegetables should be\ndone in 3-4 minutes. Slide in the shrimps with the marinade. Pour in the sherry\nand chicken broth (Chicken broth is made by simmering meat in water, often with\nany vegetable of your interest). Squeeze in the lemon juice. Add the diced\ntomatoes. Turn off the stove when the shrimps turn orangish-pink. That\u2019s it. A\nquick and easy dinner – with 20 minutes prep time and 20 minutes cook time – is\nready to serve.<\/p>\n\n\n\n

The dish is best eaten with hot\nsteaming rice. You can also serve it with crusty slices of bread that will soak\nup all the flavour of the delicious pan juices. Open a bottle of Spanish wine\nand let the flavours of the dish take you to the beaches of Corfu, the gondolas\nof Venice and the glamorous yachts of the French Riviera.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Recipe\nCard<\/strong><\/p>\n\n\n\n

Indian Vannamei Shrimps        450gm<\/p>\n\n\n\n

Flour    10\ngm<\/p>\n\n\n\n

Paprika              One\nteaspoon<\/p>\n\n\n\n

Crushed black peppercorn \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0One teaspoon<\/p>\n\n\n\n

Salt       to\ntaste<\/p>\n\n\n\n

Coriander Powder                      One teaspoon<\/p>\n\n\n\n

Cayenne Pepper           One teaspoon<\/p>\n\n\n\n

Sugar     \nOne teaspoon<\/p>\n\n\n\n

Butter                One\ntablespoon<\/p>\n\n\n\n

Olive oil             Two\ntablespoon<\/p>\n\n\n\n

Sliced Shallots One cup<\/p>\n\n\n\n

Chopped garlic              Two tablespoon<\/p>\n\n\n\n

Sliced Red and Green Bell Pepper                      One cup<\/p>\n\n\n\n

Peeled and Diced Tomato        One Cup<\/p>\n\n\n\n

Chicken Broth 100ml<\/p>\n\n\n\n

Sherry               50ml<\/p>\n\n\n\n

Lime     1\nno.s<\/p>\n\n\n\n

Chopped Parsley          One tablespoon<\/p>\n\n\n\n

Instructions<\/strong><\/p>\n\n\n\n

Pat the cleaned Indian Vannamei shrimps\ndry.<\/p>\n\n\n\n

Mix in crushed black pepper, salt, sugar,\npaprika, flour, coriander powder and cayenne.<\/p>\n\n\n\n

Add the shrimps and coat well.<\/p>\n\n\n\n

In a skillet, melt olive oil and butter\nover medium heat.<\/p>\n\n\n\n

Add shallots, garlic and cook until\nfragrant.<\/p>\n\n\n\n

Add bell peppers and cook for another four\nminutes<\/p>\n\n\n\n

Add the shrimps and cook for a minute.<\/p>\n\n\n\n

Add sherry, chicken broth, diced tomatoes,\nlemon juice, salt and mix well.<\/p>\n\n\n\n

Cook until the shrimps turn orange in\ncolour.<\/p>\n\n\n\n

Add the chopped parsley and serve with\ncooked rice.            <\/p>\n\n\n\n

Prep time: 20 minutes              <\/p>\n\n\n\n

Cooking time: 20 minutes        <\/p>\n\n\n\n

Serves 4             <\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cThe fusion of juicy shrimps, crisp vegetables and the nutty sweetness of the sherry elevates this dish to another level. A spoonful will transport you to a lively tapas bar in Spain. (Or, if you so prefer, stretched out luxuriously in the shade of an olive grove on a sunny island in the Aegean Sea)\u201d…<\/p>\n","protected":false},"author":7,"featured_media":3282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15],"tags":[],"_links":{"self":[{"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/posts\/3280"}],"collection":[{"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3280"}],"version-history":[{"count":1,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/posts\/3280\/revisions"}],"predecessor-version":[{"id":3283,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/posts\/3280\/revisions\/3283"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/media\/3282"}],"wp:attachment":[{"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}