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Shrimp with Mustard Seeds and Ginger




Source of Recipe


From GMA's Food Editor and author, Sara Moulton


List of Ingredients




2 tablespoons yellow mustard seeds
1 tablespoon peanut oil
2 serrano chiles, seeded and minced
1 1/2 tablespoons finely chopped fresh ginger
1 teaspoon minced garlic
4 plum tomatoes, seeded and chopped
1/2 teaspoon salt
1 1/2 pounds rock shrimp or medium shrimp, shelled and deveined
1/3 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice
Basmati rice or thin, quick-cooking pasta such as capellini (angel hair pasta)


Recipe



In a large wok or nonstick skillet, heat mustard seeds and oil over a medium-high flame. When mustard seeds start to pop, add chiles, ginger, and garlic. Cook, stirring, until fragrant, about one minute.

Add tomatoes and salt; cook until juices are released and mixture is slightly reduced, about 2 minutes. Add shrimp and cook, stirring, until firm and pink, 3 to 4 minutes. Add cilantro and lime juice; toss until all ingredients are evenly coated.

Serve immediately over basmati rice or pasta.

Makes 6 servings.