{"id":722,"date":"2012-06-23T07:19:11","date_gmt":"2012-06-23T14:19:11","guid":{"rendered":"https:\/\/archives.ravenandcoyote.net\/?p=722"},"modified":"2012-07-25T09:30:47","modified_gmt":"2012-07-25T16:30:47","slug":"marinated-shrimp-with-whole-spices-madhur-jaffrey","status":"publish","type":"post","link":"https:\/\/archives.ravenandcoyote.net\/?p=722","title":{"rendered":"Marinated Shrimp with Whole Spices (Madhur Jaffrey)"},"content":{"rendered":"<p>3 lbs shrimp<br \/>\n10 cloves garlic, peeled and coarsely chopped<br \/>\n2 by 1 1\/2&#8243; fresh ginger, peeled and coarsely chopped<br \/>\n1\/4 &#8211; 1\/2 tsp cayenne<br \/>\n3 T lemon juice<br \/>\n1 tsp salt<br \/>\n1\/8 tsp freshly ground pepper<br \/>\n6 T olive oil<br \/>\n1 cinnamon stick, 2 1\/2 &#8211; 3&#8243; long<br \/>\n5 cardamom pods<br \/>\n6 whole cloves<br \/>\n10 whole peppercorns<br \/>\n1 bay leaf<br \/>\n1\/4 tsp ground tumeric<br \/>\nGarnish:\u00a0 2 scallions<\/p>\n<p>Peel and devein shrimp.\u00a0 wash under cold running water.\u00a0 Drain and pat dry.<br \/>\nBlenderize garlic, ginger, cayenne, lemon juice, salt, and ground pepper until it is a smooth paste.<br \/>\nMix shrimp and paste in a bowl.\u00a0 Cover.\u00a0 Leave for an hour.\u00a0 (2-4 hours, if in fridge.)<br \/>\n10 minutes before serving, heat oil over a high flame.\u00a0 Add cinnamon, cardamom, cloves, peppercorns, and bay leaf.\u00a0 Stir until bay leaf darkens. Add shrimp and marinade, and let this bubble and cook, stirring constantly, until shrimp are pink and opaque.\u00a0 Remove the shrimp with a slotted spoon, and set aside.\u00a0 add tumeric to pan.<br \/>\nKeep cooking over high flame, stirring all the time, until it becomes thick and paste like.\u00a0 Put the shrimp back in.\u00a0 Stir around until the shrimp are well coated.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 lbs shrimp 10 cloves garlic, peeled and coarsely chopped 2 by 1 1\/2&#8243; fresh ginger, peeled and coarsely chopped 1\/4 &#8211; 1\/2 tsp cayenne 3 T lemon juice 1 tsp salt 1\/8 tsp freshly ground pepper 6 T olive oil 1 cinnamon stick, 2 1\/2 &#8211; 3&#8243; long 5 cardamom pods 6 whole cloves [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,185],"tags":[253,403],"class_list":["post-722","post","type-post","status-publish","format-standard","hentry","category-editing","category-seafood","tag-introduction-to-indian-cooking","tag-seafood"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=722"}],"version-history":[{"count":3,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/722\/revisions"}],"predecessor-version":[{"id":2545,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/722\/revisions\/2545"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}