Shrimp With Peas And Parsley
|Lemon juice||1 Tablespoon|
|Ground pepper||To Taste|
|Garlic||5 Clove (25 gm), peeled|
|Olive oil/Vegetable oil||4 Tablespoon|
|Tomato paste||3 Tablespoon|
|Chinese parsley||5 Tablespoon, minced|
|Sweet green pepper||1 Small, cut in 1/4-inch squares|
|Shelled peas||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
Peel and devein the shrimp.
Wash under cold running water.
Sprinkle lightly with salt and pepper.
Place the garlic and ginger in the container of an electric blender, along with 3 tablespoons of water.
Blend at high speed until you have a smooth paste.
Heat the oil in a 10-12-inch skillet over a medium-high flame.
When hot, put in the shrimp.
Fry and stir the shrimp until they barely turn pink and opaque all over.
Remove them to a bowl with a slotted spoon.
Into the same skillet pour the paste from the blender.
Add the turmeric and fry, stirring, over medium heat for about 2 minutes.
Lower the heat and add tomato paste, parsley, green pepper, peas, lemon juice, salt and pepper to taste, cayenne pepper, and 3 tablespoons of water.
Bring to a boil, cover, and simmer gently for about 5 minutes or until peas are just cooked.
Remove the cover from the skillet, raise heat, and boil away most of the liquid.
When a thick pastelike sauce remains, put the shrimp back in.
Stir and cook until the shrimp are well coated (there should be almost no sauce left in the pan).
Taste, and add more salt if necessary.
Turn off heat.
To serve: Place in a warm dish and serve with hot pooris, chapatis, or parathas, or with any kind of rice dish.
You could also have a sauced potato dish, e.g., Potatoes with Asafetida and Cumin or, if you like, Mushrooms with Cumin and Asafetida.