Shrimp with Coriander and Black Pepper

INGREDIENTS:

Serves Four

• 1 lemon zested and juiced plus wedges for serving (optional)

• 1 pound large Gulf shrimp, peeled and deveined

• 1/2 tsp sea salt

• 1/2 tsp ground turmeric

• 2 tablespoon coriander seeds

• 2 tablespoon black peppercorns

• 1/4 cup cornmeal 

• 3 large egg whites, beaten until frothy in a shallow bowl 

• 3 tablespoons neutral oil (such as corn, canola or vegetable)

• 1 inch piece of ginger thinly sliced

• 3 curry leaves (optional)

• 1 tablespoon fresh lime juice

DIRECTIONS:

• Peel and devein the shrimp

• In a large, shallow dish, combine the lemon zest, salt and turmeric. Toss to coat. Refrigerate for 1/2 hour. 

•  Toast the coriander and peppercorns in a small skillet until fragrant. Use a mortar and pestle or spice grinder to grind coarsely. 

• In a shallow plate combine the cornmeal, peppercorns and coriander.

• Mis en place, arrange left to right:  Shrimp, egg whites, corn meal mixture, parchment lined sheet or plate.                         

• Dredge each shrimp in the egg white, then cornmeal mixture and onto the parchment lined plate. Let them rest five minutes. 

• Heat the oil in a wok until shimmering, add the ginger, curry leaves and shrimp.

• Cook the shrimp for about a minute until they begin to turn pink then flip them and continue cooking for about another minute. 

• Serve with rice or on a salad or even on flour tortillas with lemon wedges and slaw. 

Adopted from a Vishwesh Bhaat recipe, many thanks to him. From his book "I am from here".

Urb

May 2024