BUTTER PEPPER GARLIC SHRIMP

BUTTER PEPPER GARLIC SHRIMP AND SHRIMP UPMA

by AARTHI SAMPATH

INGREDIENTS

10 shrimp, deveined and cleaned, reserve the shrimp head and shells for the stock / ½ stick unsalted butter 1tbsp oil / salt and black pepper powder for seasoning / 1 green chilli, chopped / 2 garlic cloves, chopped / 2 tbsp bourbon / ¼ cup shrimp stock 1tsp corn starch / 2 tbsp cilantro, chopped

Method

Heat butter and oil in a pan, add the garlic and sauté for about a minute. Deglaze with bourbon and add the shrimps, sauté for 30 seconds, add the pepper, salt and stock. The stock should heat up fairly quickly, thicken with corn starch slurry. Slurry is corn starch dissolved in stock.

Stock

shrimp heads and shells / 2 stalks lemon grass / ¼ onion, diced / 4 garlic cloves / 3 medallions ginger handful of curry leaves / 6 cups water

Method

Add all the ingredients together and simmer for 20 minutes. Skim the impurities, strain and Reserve a quarter cup for the shrimps.

Upma

1 tbsp sunflower oil / 1tsp mustard seeds / 3 tbsp red onions, chopped / salt for seasoning / 1 tbsp ginger, chopped / 5 curry leaves / 1 cup course semolina flour / 2 cups shrimp stock

Method

Heat oil in a pan, add the mustard seeds and let it crackle, add the curry leaves, sauté the red onion till translucent and add the ginger. Stream in the semolina, toast for about a minute. Stream in the stock and stir constantly to avoid lumps. Cook on low heat for about 3 minutes and season with salt.

Assemble

Lay the upma on the bottom of a plate, place shrimp and sauce on top.