wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Frontier Co-op home
 
Bombay Crisp Garlic Shrimp

Ease of Preparation: Easy

Preparation Time: 5 min
plus 15 min marinating

Cook Time: 15 min

Servings: 4

Recipe By: Monisha Bharadwaj

From:  Gourmet Indian in Minutes
Used with permission of Kyle Books

Other Main Dishes
Other Indian
Other Seafood

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Bombay Crisp Garlic Shrimp

This recipe is from my grandmother's kitchen. These deliciously prepared shrimp can also be bought from little stalls on the beaches of Bombay. I have wonderful memories of eating them out of little paper cones, watching the sun dip into the darkening Arabian Sea.

Ingredients
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garlic paste
 salt, to taste
1 1/4 pounds large, uncooked shrimps, shelled
 sunflower oil for frying
6 tablespoons seminola
 Cumin and Pepper Curry
Directions
Mix together turmeric, chili powder, garlic paste, and salt, and gently stir in the shrimps. Set aside.

Heat the oil in a large frying pan.

Roll the shrimp in the semolina and place a few at a time into the oil when it is smoking hot. Reduce the heat and fry the shrimp for a couple of minutes on each side until well done.

Remove and drain on paper towels; keep warm while you cook the remaining shrimp.

Serve hot, accompanied by a crisp green salad or plain boiled rice and Cumin and Pepper Curry.

Connect With Us:

Hide sitemap