Pan-Roasted Shrimp with East Indian Spices | James Beard Foundation
At his Beard House dinner, Uttam Singh Rawat served these spicy shrimp as an hors d’oeuvre, but they make for a hearty main course when served over rice.
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 1 large tomato, diced
- 1 1/4 teaspoon chopped ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon red chile powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon minced garlic
- Salt to taste
- 1/2 pound large shrimp, cleaned
- Fresh cilantro for garnish
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