{"id":3287,"date":"2020-12-15T03:07:11","date_gmt":"2020-12-15T03:07:11","guid":{"rendered":"https:\/\/mpeda.gov.in\/?p=3287"},"modified":"2020-12-15T03:07:11","modified_gmt":"2020-12-15T03:07:11","slug":"shrimp-ghee-pepper-roast","status":"publish","type":"post","link":"https:\/\/mpeda.gov.in\/hindi\/?p=3287","title":{"rendered":"Shrimp Ghee Pepper Roast"},"content":{"rendered":"\n

Want to bring some pep and zing to a dreary day? Give your palette a hit of some authentic Indian flavours. This dish with its medley of masalas, tantalising aroma of ghee and lovely juicy Indian Vannamei shrimps roasted a beautiful deep pink will send your taste buds into overdrive. It might be a good idea to make a little more than you normally do. For the first serving of the shrimp ghee pepper roast is likely to arouse cravings for some more.. and more…and more!<\/em><\/p>\n\n\n\n

This\ndish works equally well with frozen shrimps. Though small shrimps can also be\nused, splurge on the bigger sized shrimps if you want to make the dish even\nmore glorious. The juicy moistness of the large or jumbo shrimps, when coated\nwith the ghee and the masalas, creates a special kind of culinary magic. <\/p>\n\n\n\n

Here\nis a tip on cooking the perfect shrimp dish. Indian Vannamei Shrimps cook\nalmost as soon as they are introduced into a heated pan. So, it’s best not to\ntake your eyes off them, for overcooked shrimps lose their flavour and texture.\nHow do you know when the shrimps are cooked just right?<\/p>\n\n\n\n

Well,\nan easy visual way to test the readiness of shrimps is to keep an eye out for\ntheir shape. When you put the shrimps in the pan, they will have a loose,\nflexible U-shape. This indicates that they are raw\/undercooked. As the cooking\nprogresses, they change shape.<\/p>\n\n\n\n

When\nthey transform into a C, it signals that the shrimps are just perfectly cooked.\nIt is important to take them out of the pan immediately. If you continue\ncooking, the shrimps will curl up even further and soon reduce themselves into\nan O. Unfortunately, at this point they are rubbery and tough. It is difficult\nto rescue your dish once the shrimps are at this stage. <\/p>\n\n\n\n

Let\nus get started with preparing the shrimp ghee pepper roast. The first step is\nto roast and grind the masalas. Mix together the whole red chillies,\npeppercorns, cumin seeds, fennel seeds and star anise. Roast them gently on a\nlow flame. The roasting process releases the essential oils in the spices and\nenhances the flavour. When the air is filled with the fragrance of the roasted\nmasalas, switch off the flame. Once the whole spices have cooled, grind them\ncoarsely. <\/p>\n\n\n\n

The\nnext step involves sauteing the masalas and the other ingredients in ghee. If\nthe shrimps are the hero of the dish, the ghee plays the important role of\nholding the narrative together. Dismiss any thought of substituting the ghee\nwith olive oil or any other cooking oil. The ghee is an absolutely essential\ningredient here. Sizzle the garlic and the crushed peppercorns in the hot ghee.\nAdd onions and curry leaves. When the garlic and onions are well browned, put\nin the ground masala, jaggery, salt, tamarind. The roasting of all the\ningredients in ghee gives the dish an extraordinary punch. Continue roasting on\na slow flame until the oil separates and a heavenly aroma fills your kitchen.\nSlide in the shrimps. Let them cook on each side for a couple of minutes,\nmixing with the masala and getting their juices to mingle with the richness of\nthe ghee. When the shrimps are C-shaped and pink, remove from the fire. Bite\ninto a loaded shrimp and enjoy the scrumptious flavours. <\/p>\n\n\n\n

The shrimp ghee pepper roast is ready\nto be served. Have it with plain rice or with your favourite bread. Or, if you\njust cannot wait till dinner, have it on its own as a delicious appetizer!!  <\/p>\n\n\n\n

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

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

Indian Vannamei Shrimps (Freshly peeled) –\n 450gm<\/p>\n\n\n\n

Ghee                  3\ntablespoon<\/p>\n\n\n\n

Curry Leaves                  2 sprigs<\/p>\n\n\n\n

Chopped Garlic             3 tablespoon<\/p>\n\n\n\n

Crushed Black Pepper Corns   1 tablespoon<\/p>\n\n\n\n

Thinly Sliced Onion                    1 cup<\/p>\n\n\n\n

Jaggerry            1\ntablespoon<\/p>\n\n\n\n

Tamarind Pulp               2 tablespoon<\/p>\n\n\n\n

For Grinding<\/p>\n\n\n\n

Red Chilly (whole)        4 no.s<\/p>\n\n\n\n

Black Pepper Corns                    1 teaspoon<\/p>\n\n\n\n

Cumin Seeds                  1 teaspoon<\/p>\n\n\n\n

Fennel Seeds                  2 teaspoon<\/p>\n\n\n\n

Star Anise         2 no.s<\/p>\n\n\n\n

Curry Leaves                  1 sprig<\/p>\n\n\n\n

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

Heat the skillet on a low flame and dry\nroast the masala mix until it is fragrant<\/p>\n\n\n\n

Turn off the flame, allow the mix to cool.<\/p>\n\n\n\n

Grind this to make a coarse masala mix.<\/p>\n\n\n\n

Heat the ghee in a frying pan.<\/p>\n\n\n\n

Add garlic, crushed pepper corns and cook\ntill the garlic is golden brown.<\/p>\n\n\n\n

Add the curry leaves, sliced onion and\nsaut\u00e9 till the onions are pale brown.<\/p>\n\n\n\n

Add the masala mix, jaggery, tamarind pulp\nand mix well.<\/p>\n\n\n\n

Add the freshly peeled Indian Vannamei\nShrimps and cook for 3-4 minutes.<\/p>\n\n\n\n

Add salt and half cup of water and cook\ntill the water is completely reduced.<\/p>\n\n\n\n

Serve with the bread or rice of your\nchoice.<\/p>\n\n\n\n

Prep time: 15 minutes<\/p>\n\n\n\n

Cooking time: 15 minutes<\/p>\n\n\n\n

Serves: 3           <\/p>\n","protected":false},"excerpt":{"rendered":"

Want to bring some pep and zing to a dreary day? Give your palette a hit of some authentic Indian flavours. This dish with its medley of masalas, tantalising aroma of ghee and lovely juicy Indian Vannamei shrimps roasted a beautiful deep pink will send your taste buds into overdrive. It might be a good…<\/p>\n","protected":false},"author":7,"featured_media":3289,"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\/3287"}],"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=3287"}],"version-history":[{"count":1,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/posts\/3287\/revisions"}],"predecessor-version":[{"id":3290,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/posts\/3287\/revisions\/3290"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=\/wp\/v2\/media\/3289"}],"wp:attachment":[{"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mpeda.gov.in\/hindi\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}