Well, this is the real issue with eating shrimp from outside the US: http://www.theguardian.com/global-development/series/modern-day-slavery-...
Agree with buying the wild US shrimp. I rarely buy it thawed, as that can be iffy- (you never know how long it's been sitting there) so I ask for the bags of frozen wild and load up my freezer.
The methods used to catch wild shrimp jeopardize sea turtles.
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How refreshing it is to see a recipe that contains (1) no chicken, (2) no broccoli or squash, and (3) no purely vegan ingredients!
I fully share Mr. Tanis's addiction to shrimp. However, I would avoid some of the recommended exotic spices and use plenty of garlic instead. Avoid garlic powder: it looses flavor in frying. Also, frying in butter is better than in any vegetable oil.
I fully share Mr. Tanis's addiction to shrimp. However, I would avoid some of the recommended exotic spices and use plenty of garlic instead. Avoid garlic powder: it looses flavor in frying. Also, frying in butter is better than in any vegetable oil.
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I'm not sure what you mean by "no purely vegan ingredients". Everything in this recipe is vegan except (importantly) the shrimp, so that means this vegan can take the recipe and easily modify it by replacing the shrimp with a cruelty-free protein like seitan.
"Two minutes in hot oil and voilà! Pleasure from a fried shrimp no mere wing could ever match."...well, if you wanted to make a career out of seasoning food before cooking, as this recipe requires, you could get chicken wings, beef, pork strips or tofu to taste just as good. Shelling and truly de-veining shrimp is not a casual endeavor as I'm not interested in consuming an occupied digestive tract.
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Deveining shrimp? Not sure its worth the effort. How many fractions of a gram could be in that vein, and how offensive could the contents be?
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Vegetarians: Despair not! You can replace the shrimp in this recipe with cauliflower florets (or, quarter-inch thick paneer cheese, or, potato slices, or, sliced okra) and you will get equally good results.
A light dusting of dried green mango powder (Amchoor in Indian Spice Shops) on the shrimp, or the vegetarian version, will take it to the next level.
A light dusting of dried green mango powder (Amchoor in Indian Spice Shops) on the shrimp, or the vegetarian version, will take it to the next level.
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Once had these with chaat masala sprinkled, oh boy.
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In the US, unless you buy them directly from a shrimp boat, both frozen and non-frozen shrimp (sold as "fresh') have been treated with ammonia which you can smell and taste.
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The shrimp aren't treated with ammonia, the ammonia is a by-product of decomposition. If you smell it don't eat it! Farmed seafood is more prone to this than wild caught because of the chemical content of the feed (frequently ground spoiled fish) and the fecal contamination of the water in the ponds where the seafood is raised. Farmed shrimp are by far the worst. Produced in hot climates they also suffer from delayed refrigeration. Avoid farmed shrimp. As David's Mom said "you get what you pay for", including ammonia.
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OMG - you touched on a couple problems with farmed shrimp, but the problems go far far further and worser. For anyone with a reasonable notion that food should have some semblance of integrity, farmed shrimp has got to be near the top of the list to avoid.
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We are seeing in America a growing number of small, high-tech shrimp farmers who are doing a great job, growing shrimp without using harmful chemicals, hormones or antibiotics. They use a system that minimizes the use of water and land, leaving the ecosystems around them untouched.
As a result, you can buy local (from Hudson Valley), fresh and sustainable shrimp every Friday in Union Square Greenmarket, NY, from ECO Shrimp Garden. The shrimps are delicious, sweet, firm and clean.
As a result, you can buy local (from Hudson Valley), fresh and sustainable shrimp every Friday in Union Square Greenmarket, NY, from ECO Shrimp Garden. The shrimps are delicious, sweet, firm and clean.
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Everything stays in the recipe, but instead of chickpea flour, I used yogurt to marinade, for a lower calorie version. And then baked the shrimp instead of deep frying. It was phenomenal, almost like tandoori shrimp.
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How long did you bake it for and at what temperature?
High heat oven almost 500 deg, top grill, single layer, for 10 mins, then turn sides, bake another 10 mins. They become deep pink.
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Brilliant, thanks for this! Much prefer over frying!