Shrimp in Green Herbs (Jingha Hara Masala) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds tiny shrimp (200-300 to the pound) | 3 tablespoons ghee or vegetable oil | salt |
| green food coloring (optional) | PASTA: 1 Spanish onion, peeled and coarsely chopped | 2 tablespoons chopped fresh cilantro leaves or Cilantro Puree |
| 1 tablespoon Green Masala Paste | 1 tablespoon chopped fresh mint leaves | 2-6 green hot peppers, coarsely chopped (to taste) |
| 1 green bell pepper, seeded and coarsely chopped | 2 tablespoons grated fresh coconut | |
| 1 | For the paste, blend all the ingredients into a paste/puree. |
| 2 | Peel, wash, or thaw the shrimp. |
| 3 | In a frying pan or wok, heat the ghee or vegetable oil to medium. Add the shrimp and fry for 2-3 minutes, then add the paste. |
| 4 | Simmer for about 10-15 minutes. Add a little green food coloring if you want a more vivid green color. |