Raita
Raita is commonly served with spicy South Asian dishes. It typically has a base of yogurt and cucumbers but there is some flexibility in herbs and spices used. Its purpose is to add a bit of cooling b...
When visiting the beach in summer, I crave at least one or two meals of spicy shrimp steamed in Old Bay seasoning, and I’m also a forever fan of spicy Szechuan green beans. Both dishes give some rather plain ingredients a tongue-tingling twist. I thought I’d combine the essence of these two favorites by getting out the curry spices to create a winter version of saucy and spicy shrimp. The cooking process is fairly quick, so measuring and preparing ingredients ahead of time is important.
Ingredients
SERVINGS: 4 Serving(s)
Ingredients for beans
- 2 tablespoons olive oil
- ¼ teaspoon cumin seeds
- ½ teaspoon black or brown mustard seeds
- 1 medium onion, diced
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon black pepper
- 1 pinch of cayenne pepper (eliminate or adjust to level of spiciness desired)
- Salt to taste
- 1 pound string beans, cut in 2-inch pieces
- ½–¾ cup water
Ingredients for shrimp
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled and deveined
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons chopped cilantro or parsley (optional)
Instructions
Add oil, cumin and mustard seeds to a heavy-bottom skillet and heat to medium-high. When the seeds begin to pop, add the garlic, onion and ginger and fry for about a minute. Stir in tomato paste and fry for about a minute, then add spices.
When onions begin to soften (about 1–2 minutes) add the green beans, stirring to coat them with spices. Add ½ cup water and stir, scraping the bottom of the pot to coat the beans with spices and seasonings. Cover and cook until green beans are just tender (about 8–10 minutes). Add more water if needed to keep the steam going. Remove the beans and set aside.
Wipe out the skillet lightly and prepare to cook the shrimp by adding olive oil. Heat the oil on medium. Add garlic and ginger and stir for 1–2 minutes. Add the spices, give everything a quick stir and immediately add shrimp. Cook for 3–5 minutes, until just pink. Toss with lemon juice.
Serve beans and shrimp over rice with a side of raita. Top with cilantro or parsley.
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