Bengali Spice-rubbed Prawns | PCC Natural Markets

Bengali Spice-rubbed Prawns

Serves: 6

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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.



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 spice mix onto 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

More about: seafood, shrimp, spices


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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 »