Shrimps are popular among seafood lovers Shrimp roast is an easy to make, lip-smacking recipe. Roasting shrimp gives them so much more depth of flavor and character than boiling them. Plus, roasting is much easier and requires fewer ingredients. Shrimp gets cooked really fast, in a matter of minutes. Even a few seconds of extra heat means they will be tough. If they are bright pink and curled into a tight c-shape they are overdone.
Typically in western cuisine, shrimp is flash-cooked in the pan for just a couple of minutes. Shrimp are done when they change from translucent to opaque. While this ensures the natural color and sweetness of these crustaceans are not lost, in India Shrimp is cooked with lots of spices, which takes them to a completely different level of taste.
The peeled and de-veined shrimps get cooked in spicy and tangy gravy which is then reduced till it fairly dries. This is then roasted with a bit of extra oil to further enhance the flavors. Coconut oil is preferred because it pairs excellently with the spices, jeera and curry leaves. But any other oil can also be used.
Prawns ghee roast of Mangalore is a class of its own! Mangalorean preparations are characterized by its deep red color, tangy and spicy mélange of flavors and of course the lovely softness provided by the ghee. The true game-changer of all ghee-roast is the masala. The ground masala used in this recipe is a fragrant ghee masala paste with a kick of chili, pepper and a tangy taste from tamarind. This prawn ghee roast recipe also uses the delightful cumin seeds. The masala is slightly tangy.
This is a great side dish for biryani, ghee rice or just with steamed rice. Shrimp roast can also be had as a snack in between meals, and can be served cold or hot as an appetizer. Just as with vegetables, roasting really intensifies and brings out the natural flavor in shrimp and they’re perfect to eat as it is, with a nice side salad, or a veggie and some bread.
Shrimp roast from Kerala in South India, is however cooked with coconut oil. Sliced coconut bites are added to complement the crunchiness. This dish is spicy, stir fried with onions, ginger, garlic and crunchy coconut bites, and finally topped with some fresh curry leaves. Slight sweetness of the roasted onions, the spices, sourness from the tamarind and coconut together makes this dish very unique. It is best served as an accompaniment for Roti/Parotta or Rice.
When prepared with minimal processing, shrimp is a whole food and lean source of protein. It is a good source of choline, which impacts homocysteine levels; an important marker for heart disease .Shrimp is very low in saturated fat and doesn’t contain trans-fat. Visit your nearest Amma’s South Indian Restaurant, and have a plate of prawn roast as appetizer.