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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Large shrimps – 12-15 pcs
Water – 1 cup (for shrimps)
Carrot (chopped in desired shape) – 1 cup
Cauliflower (cut in small florets) – 1 cup
Zucchini (chopped in desired shape) – 1 cup
Capsicum (cut in 1” squares) – 1 cup
Olive oil or butter – 2 tbsp
Lemon juice – 2 tbsp
Lemon zest – ¼ tsp
Salt – as per taste
Sugar – as per taste
Black pepper powder – as per taste
Dried basil leaves (rubbed between palms) – as per taste
Cornstarch – 2 tsp (dissolved in ½ cup water)
For the stock:
Water – 1 litre
Bay leaf – 2 nos
Lemon grass stalk – 2 (chopped)
Ginger – 2”pc (julienned)
Green chilli – 1-2 chopped (as desired)
Method of Preparation
1. To make the stock, add all the ingredients in a deep saucepan, bring to boil and then simmer for about 45 minutes to 1 hr. Drain and discard the solids. Reserve stock for use in the stew.
2. De-vein and clean the shrimps, add 1 cup water and ¼ tsp salt. Bring to boil and then simmer for 5-7 minutes. Remove from heat and keep aside.
3. Cook the vegetables (except Capsicum) separately in microwave by sprinkling some water on each of them. Do not overcook, we need crunchy vegetables at this stage.
4. Heat a deep pan and add olive oil or butter.
5. Add the vegetables and sauté for 2-3 minutes.
6. Add the shrimps along with its broth and mix.
7. Add the stock slowly till you get the desired amount of soup. You can reserve any remaining stock for use in another gravy later.
8. Add salt and sugar to taste, basil and pepper powder.
9. Bring to boil and simmer for 15 minutes or till the vegetables and shrimps are done. Add capsicum and lemon zest in the last 5 minutes of simmering and mix well.
10. Add lemon juice and mix.
11. Add dissolved cornstarch and mix well. Simmer for another 1-2 mins and remove from heat.
12. Serve hot with toasted Garlic bread
Notes and Tips
