Recipes - Himalayan Sesame Shrimp

Ingredients:

• 1.5 lbs. medium-sized shrimp, cleaned, deveined and butterflied
• 1 cup onion, finely chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup mushroom, sliced
• 1/2 teaspoon jimbu (dried herb found in the Himalayas)
• 1/2 cup toasted sesame seeds, pureed in water to paste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon hot chili paste
• 3 tablespoons cooking oil
• Salt and Pepper
• 1 tablespoon sesame oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped cilantro for garnish

Cooking Instructions:

In a large bowl, combine shrimp with two tablespoons lemon juice, 1/2 teaspoon turmeric, salt and pepper; mix well and allow marinating for 30 minutes. In a non-stick frying pan, brown the marinated shrimp; reserve on a plate.

In a non-stick sauce pan, heat three tablespoons of oil. Add jimbu and fry till it turns dark, releasing a unique aroma. Add chopped onions and saut? on medium-low heat till light brown. Add chopped red bell pepper and mushroom. Stir thoroughly to wilt down for about five minutes. Add all the spices, including garlic, ginger, chili, turmeric, cumin powder, salt and pepper. Stir for a half minute or so to release the aroma. To the mixture, add browned shrimp and sesame paste; saut? until the shrimp is tender. Do not allow overcooking of the shrimp. Just before taking off the heat, stir in one tablespoon of sesame oil. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti (flat bread).