RECIPE OF THE MONTH

Mustard Steamed Shrimp

Serves 4 - 6

In this delicate dish from Bengal, melt-in your mouth shrimp, aromatic with crushed mustard seeds are ethereal. I like to use jumbo shrimp and serve these as a starter with a salad.

2 tablespoons mustard seeds
¼ teaspoon turmeric
2 tablespoons peeled slivered ginger root
1 tablespoon mustard oil
1 tablespoon slivered green chiles
1-¼ teaspoons salt or to taste
2 pounds jumbo shrimp, peeled, deveined, tails left on

1. In a spice grinder, grind mustard seeds to a powder. Put into a bowl large enough to accommodate shrimp. Add turmeric, and 2 tablespoons water. Stir to mix into a paste and set aside for 15 minutes.

2. In a small skillet, heat oil to smoking point over high heat. Cool and pour over mustard paste. Add ginger, chiles and salt. Mix well.

3. Rinse shrimp and pat dry. Mix well with mustard mixture. Transfer to a container that can be steamed, such as a glass pie dish. Cover tightly with foil.

4. Set up the steamer and when water comes to a boil, place dish inside and steam about 20 – 25 minutes.

5. Serve immediately.


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