Paanch Phoran Tangy Shrimp

Paanch Phoron Tangy Shrimp 2

 

Paanch Phoran aka “five spices” is a blend of five different kinds of aromatic seeds in equal proportions. I am not too familiar with this spice hence I have been experimenting with it lately. Few weeks ago I posted a recipe on mango blueberry chutney made with this spice, which turned out delicious and went really well with seared scallops. This time I decided to cook it with shrimps and veggies. Like the last recipe I kept this one simple yet flavorful. The sweetness from peppers and a hint of paprika give just enough kick to this dish. To finish it off I squeezed fresh lemon juice, which concludes all the flavors with a tangy note at the end! Anyways, I think this would make a great side dish or you can serve it as an appetizer the way I did. In case you are a vegetarian then replace the shrimps with firm tofu cubes or even paneer. Here’s the recipe;

Serves: 4

Ingredients

½ pound shrimp
1 T Paanch Phoran Spice
1 Small Red Onion, diced
1 Small Green Pepper, diced
1 Small Yellow Pepper, diced
1 Small Tomato, diced
1 t Garlic powder
1 t Turmeric powder
Pinch of Paprika
2 T Fresh Lemon Juice, divided
Salt to taste
Extra Virgin Olive Oil

Directions

1. Heat up a non-stick medium pan, add oil and when it’s hot add Paanch Phoran spice. Let the spices cook and release their aroma, about 2 minutes.
2. Now pat dry shrimps and season them with salt and place them into the pan. You should hear a sizzling sound. Cook each side for about 2 minutes. Remove and set aside on a plate lined with paper towel.
3. In the same pan, add all the vegetables plus the rest of the seasonings. Cook until the vegetables become slightly soft then add 1 T lemon juice.
4. Add the shrimps back into the pan and combine everything. Add rest of the lemon juice and taste and season again with salt as needed.

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