You may also like
Categories:
shrimp peaches red onion serrano chile kosher salt lime juice vegetable oil coriander seeds cumin seeds Garam Masala ground turmeric black pepper avocado cilantro sprigs
Viewed: 26 - Published at: 2 years agoIngredients
- 1 pound large shelled and deveined shrimp (24 to 32 per lb.)
- 2 cups chopped peaches
- 1 tablespoon minced red onion
- 1/2 serrano chile, thinly sliced
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 3 tablespoons vegetable oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1 package (4 oz.) plain or black pepper pappadums*
- 1 avocado, sliced
- 1 cup cilantro sprigs
Method
- Boil shrimp in salted water until just opaque, about 30 seconds. Transfer to bowl of ice water to cool. Drain shrimp and put in a large mixing bowl.
- Add peaches, onion, chile, salt, and lime juice to shrimp.
- Heat oil in a small frying pan until warm. Add spices and swirl to toast. Pour warm oil over shrimp mixture, gently stirring to combine.
- Microwave 4 pappadums 1 at a time until puffed and crisp, about 50 seconds. Crack each into a few large pieces.
- Arrange avocado on 4 dinner plates, top with shrimp mixture, and garnish plates with cilantro and pappadums.
- *Wafer-thin Indian bread; find in the Asian food aisle of well-stocked grocery stores.
- Note: Nutritional analysis is per serving.
