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Back In The Old Shrimp Saddle

 
Back In The Old Shrimp Saddle
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.82 One serving costs about $2.82

$2.82 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,dairy-free,pescetarian,gluten free,dairy free,whole 30,pescatarian lunch,main course,main dish,dinner
spoonacular Score:58%

Spoonacular Score: 58%

 

Need a gluten free, dairy free, whole 30, and pescatarian main course? Back In The Old Shrimp Saddle could be an awesome recipe to try. This recipe makes 8 servings with 220 calories, 24g of protein, and 11g of fat each. For $2.82 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up water, curry leaves, onion, and a few other things to make it today. 1 person has made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 66%. Users who liked this recipe also liked Saddle of lamb, Stuffed saddle of venison with prunes & brioche, and Barbecued saddle of lamb with lemon & rosemary.

Ingredients

Servings:
0.5 tsps
0.5 tsps mixed kashmiri chili
mixed kashmiri chili
10
10 canned curry leaves
canned curry leaves
4 tsps
4 tsps ground coriander
ground coriander
0.5 tsps
0.5 tsps ground cumin
ground cumin
1 tsp
1 tsp mustard seeds
mustard seeds
1 medium
1 medium onion
onion
4
4 red dried peppers
red dried peppers
1 tsp
1 tsp salt
salt
1
1 green split fresh serrano chili in half
green split fresh serrano chili in half
2 lbs
2 lbs shrimp
shrimp
0.5 tsps
0.5 tsps tamarind concentrate
tamarind concentrate
0.25 tsps
0.25 tsps turmeric
turmeric
0.5 cup
0.5 cup unsweetened dried coconut
unsweetened dried coconut
0.5 cup
0.5 cup unsweetened dried coconut
unsweetened dried coconut
4 Tbs
4 Tbs vegetable oil
vegetable oil
8 fl oz
8 fl oz water
water
0.5 tsps mixed kashmiri chili
0.5 tsps
mixed kashmiri chili
10 canned curry leaves
10
canned curry leaves
4 tsps ground coriander
4 tsps
ground coriander
0.5 tsps ground cumin
0.5 tsps
ground cumin
1 tsp mustard seeds
1 tsp
mustard seeds
1 medium onion
1 medium
onion
4 red dried peppers
4
red dried peppers
1 tsp salt
1 tsp
salt
1 green split fresh serrano chili in half
1
green split fresh serrano chili in half
2 lbs shrimp
2 lbs
shrimp
0.5 tsps tamarind concentrate
0.5 tsps
tamarind concentrate
0.25 tsps turmeric
0.25 tsps
turmeric
0.5 cup unsweetened dried coconut
0.5 cup
unsweetened dried coconut
0.5 cup unsweetened dried coconut
0.5 cup
unsweetened dried coconut
4 Tbs vegetable oil
4 Tbs
vegetable oil
8 fl oz water
8 fl oz
water

Equipment

food processor
food processor
blender
blender
frying pan
frying pan
wok
wok
food processor
food processor
blender
blender
frying pan
frying pan
wok
wok


Instructions

  1. Shell and devein 2 lbs of shrimp and set them aside.
  2. Dissolve 1/2 tsp of tamarind concentrate in 2 Tbs of hot water and set it aside.
  3. In a wok or skillet toast:
  4. 1/2 cup of grated dried unsweetened coconut
  5. 1/2 cup of thinly sliced onion in 1 Tbs of vegetable oil
  6. Stir it around until the coconut turns a toasty brown.
  7. Place the onion coconut mixture in a food processor, spice grinder or blender. Add a tiny bit of water and grind the whole thing into a paste.Set it aside
  8. Wipe the skillet or pan clean.
  9. Heat 2 Tbs of vegetable oil
  10. When the oil is hot toss in:
  11. 1 cup of thinly sliced onion
  12. Stir the onion around until it softens.
  13. Add in:
  14. 1 cup of water
  15. 4 tsps of ground coriander
  16. 1/2 tsp of ground cumin
  17. 1/2 tsp of kashmiri chili (or 1/4 tsp of cayenne mixed with 1/4 tsp of paprika)
  18. 1/4 tsp of turmeric
  19. 1 fresh green serrano chili split in half
  20. 1 tsp of salt
  21. Mix it all together, turn the heat down and add in the shrimp.
  22. Cook for 5 minutes or so.
  23. Add in the coconut and tamarind mixture and simmer for another 5 minutes or so until the shrimp turns color.
  24. Take the shrimp off the heat.
  25. In a small skillet or pan heat:
  26. 1 Tbs of vegetable oil
  27. When the oil is hot add in:
  28. 1 tsp of mustard seeds
  29. 10 curry leaves (you can substitute 4 bay leaves)
  30. 4 dried red peppers
  31. When the mustard seeds start to pop, pour everything into the pan of shrimp, stir it all together. Taste for salt.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.86
Ingredient
½ teaspoons mixed kashmiri chili
10 canned curry leaves
4 teaspoons ground coriander
½ teaspoons ground cumin
1 teaspoon mustard seeds
1 medium onion
4 red dried peppers
1 green split fresh serrano chili in half
2 pounds shrimp
½ teaspoons tamarind concentrate
¼ teaspoons turmeric
½ cups unsweetened dried coconut
½ cups unsweetened dried coconut
4 Tbs vegetable oil
Price
$0.02
$0.45
$0.50
$0.07
$0.10
$0.24
$2.39
$0.05
$18.12
$0.06
$0.03
$0.33
$0.33
$0.22
$22.91

Nutritional Information

Quickview
254 Calories
24g Protein
14g Total Fat
8g Carbs
14% Health Score
Limit These
Calories
254k
13%

Fat
14g
23%

  Saturated Fat
7g
46%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
182mg
61%

Sodium
434mg
19%

Get Enough Of These
Protein
24g
49%

Vitamin C
103mg
125%

Vitamin B3
15mg
76%

Folate
178µg
45%

Vitamin A
1922IU
38%

Phosphorus
292mg
29%

Copper
0.56mg
28%

Manganese
0.45mg
23%

Magnesium
63mg
16%

Fiber
3g
15%

Potassium
527mg
15%

Vitamin K
15µg
15%

Zinc
1mg
13%

Vitamin B6
0.23mg
12%

Vitamin E
1mg
10%

Calcium
98mg
10%

Iron
1mg
9%

Vitamin B2
0.07mg
4%

Selenium
2µg
4%

Vitamin B1
0.05mg
4%

Vitamin B5
0.3mg
3%

covered percent of daily need

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