Learn How to Make Indian-Spiced Shrimp
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Hey this is Amy and welcome to Eating Low. It’s super hot here in Virginia and I don’t really feel like cooking. I’ve had a rolling week when my floor is being redone so I just want something really quick that I can start in the pan, cook and be done with it. I found this recipe and I think it was a Rachael Ray Magazine. And so it’s kind of an Indian spiced shrimp. And right now, I thought ___ so I got these shrimps that are already cooked and I’m just defrosting them because I just got them frozen. You can use fresh uncooked shrimp. But for my purposes, I’m really hungry and I want to eat fast so I got the shrimp that’s already pre—it’s been deveined, it’s cut already and I just defrosted it a little bit. And now, I’m just going through and taking off all the little tails so I don’t have to worry about that when I’m cooking it. In this recipe, it looks very simple. We’re just going to be heating up the shrimp in the pan. I’m sure Rachael Ray’s version is much more color tasty and gourmet than mine. But mine is that —I’m hungry and I just want to eat and I want something that is different that I will have fun eating. So I got all my little shrimps cut. So, I’m going to get ready to cook them in them pan. So, I got my shrimp and I’ve got my garlic. I chopped off just a clove of garlic, you can add more or less depending on what you prefer. And I’m just going to pop that into the pan to get it going and then I can let that cooked a little bit, I guess it’s dirty thing because I will sit all my utensils bar are dirty and I use this thing because I kind like it a good strain cover. And its kind like mix the garlic around in the pan and when I open it and got it kind of cook and then it could roll the shrimp and you needs your parsley cook so I’m not going to take that long I just basically I’m warming them up. If you were going to cook them from scratch like when uncooked it’s just a few minutes longer. Shrimps are really easy and I think out really require much cooking time at all and I’ll just take my Garama Masala, I maybe pronouncing it wrong but, that’s I think how do you say it. It’s just an MBN Spice Blend, there’s a bunch of different spices in it and that definitely I like the smell of it and I’m just going to sprinkle a little bit all over the shrimp and I’m not really measuring but, you can play around with that a little bit and when that you crazy but, I don’t know for the amount of shrimp you’ll think I going to do. I’m using medium shrimp which I kind the medium turn that of well I just kind of say that start of my but, then I do nothing so I’m cooking about 15 until my shrimps was the standard size for three ounces and I’m just going to heat them up and having a heat kind of on high because I just want put the shrimp kind of cooked and I’m letting them get kind of the Garama Masala is quoting them and getting that kind of crispy. Just sort of what I want and there we made this before and I’m just kind of guessing and how it’s going to turn out like craft and let that will think. So they you’re going is just let them to cook so a little bit longer and I’ve got lemon juice and I’m just got to add that to the shrimp and let that cook in there a little bit. I’ll just stir a little bit you know when it’s too lemony you just want a little lemon flavor. You could also add scallion to this I think the initial recipe called Fresh scallions and in this one I don’t have scallions I forgot to hit scallions so I’m not going to do it. So, I ‘m just got to pop them out to the plate. I’m going to dip this with a salad. Wow! What is 0450 and one last thing for me. That is my carbi calorie control if I can eat and half that 0457 before I can eat it. Let me get a fork I’ll just sample it and I think that’s more of the – it’s good, it’s not super seasoned and actually I may add I like the stuff kind of spicy so I may add just a little bit of costoral pepper but it’s got the lemon and it’s got the Garama Masala is like curry
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