Bengali Spice-rubbed Prawns

Serves: Serves 6

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Using fresh spices from the bulk department, this can be made in a flash.

Ingredients

Preparation

Preheat oven to 425º F.

In a small skillet, toast coriander seeds, cumin seeds and black peppercorns. Grind in a spice mill or mortar and pestle, and then combine with the remaining ingredients (excluding the prawns).

Rub the spice mix onto the prawns and place on a parchment-lined baking sheet. Roast for 7 to 10 minutes and serve.

Recipe by Jayesh Rao, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: seafood, shrimp, spices

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login

Related Content

Cooking tips:

Cooking shrimp too long is common. Shrimp cook fast in as few as three minutes and will continue cooking after they’re removed from heat. As soon as they begin to turn pink, remove from heat and immerse briefly in ice water or spread on ice. Overcooked shrimp become tough and lose their flavor. Learn more »

videos

Monthly Poll

What variety of bean do you turn to for your favorite dishes?: