RECIPE: skillet shrimp with poudre de Colombo

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Recipe for skillet shrimp with poudre de Colombo

September 30, 2014

 Adapted from “World Spice at Home”

Serves 4

The hardest ingredient to find for the poudre de Colombo spice blend is fenugreek, the tawny pyramidal seed available in Asian or Indian markets (you may find it called “methi” on Indian shelves). If you’re really stuck, you can find fenugreek or the blended poudre de Colombo at Amanda Brevill’s online store at www.worldspice.com, Penzeys Spices at www.penzeys.com (for ground spices), or Kalustyan’s at www.kalustyans.com (whole and ground spices).

VEGETABLES

2	tablespoons unsalted butter
2	bulbs fresh fennel, trimmed, halved, and cut into ½-inch slices
1	large onion, halved and cut into ½-inch slices
1	cup chicken stock
1	tablespoon Pernod, or ½ teaspoon fennel seeds, smashed with the side of a knife

1. In a large skillet, melt the butter. Add the fennel and onion and cook for 4 minutes. Turn and cook for 4 minutes more.

2. Add the stock and Pernod or fennel seeds. Cover and cook for 15 minutes, stirring occasionally, or until the onion softens. Uncover and continue cooking, stirring occasionally, until all liquid evaporates and the fennel and onion begin to brown. Remove from the heat; cover and keep warm.

POUDRE DE COLOMBO

1	whole clove
	Scant ½ teaspoon cumin seed
¼	teaspoon coriander seed
	Scant ¼ teaspoon black peppercorns
	Scant ¼ teaspoon fenugreek seed
⅛	teaspoon black mustard seed
	Scant ½ teaspoon ground turmeric
	Scant ½ teaspoon uncooked rice

1. In a dry pan over medium heat, toast the clove, cumin, coriander, peppercorns, fenugreek, and mustard seed, shaking the pan, for 3 minutes or until fragrant. Transfer to a bowl and sprinkle the turmeric over the warm spices.

2. In the same skillet, toast the rice for 2 minutes, shaking the pan. Add it to the other spices while hot (the heat from the spices and rice lightly toasts the turmeric). In a spice grinder, grind the mixture to a powder.

SHRIMP

1	teaspoon paprika
	Grated rind of 1 lemon
1	teaspoon fresh chopped thyme
1	teaspoon brown sugar
	Pinch of salt
2	tablespoons olive oil
2	tablespoons butter
2	cloves garlic, finely chopped
1	pound large shrimp, peeled and deveined, tails intact
	Juice of ½ lemon
2	tablespoons chopped fresh parsley (for garnish)

1. In a bowl, mix together the poudre de Colombo, paprika, lemon rind, thyme, sugar, and salt.

2. In a large skillet, heat the olive oil until hot. Add the butter and when it melts, cook the garlic, stirring, for 1 minute. Add the spice mixture and shrimp. Cook, stirring, for 4 minutes, or until the shrimp are cooked through.

3. Heat the skillet of fennel, stirring, for 2 minutes or until hot. Divide the fennel mixture among 4 plates, top with shrimp, sprinkle with lemon juice and garnish with parsley.

 Read more at

 http://www.bostonglobe.com/lifestyle/food-dining/2014/09/30/recipe-for-skillet-shrimp-with-poudre-colombo/1JlBQ4NSytkbZYCrlLAvsI/story.html