Spiced Shrimp And Vegetables With Herb Broth Recipe

Fusion cuisine

Spiced Shrimp and Vegetables with Herb Broth recipe

About this recipe

A pescatarian-friendly dinner featuring spiced shrimp, tender vegetables, and a flavorful herb-infused broth. Perfect for solution seekers looking for a satisfying and easy-to-make meal.

Ingredients

  • 1 Piece Parsley
  • 50 g Whole Farm Premium White Peppercorns
  • 60G Primi Piatti Red Chilli Flakes
  • 30G Primi Piatti Thyme Flakes
  • 100 g Celery Stalk
  • 100 g Garlic - Single Clove
  • 500 g Baby Potato (Aloo)
  • 35 g Foodie Puppies Freeze Dried Shrimp Snack
  • 100 g Milky Mist Cooking Unsalted Butter
  • 100 g Asparagus
  • 100 g Satyam Black Big Mustard Seeds
  • 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
  • 1 pack (100 g) Town Grocer Dhaniya / Coriander Seeds
  • 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

  1. 1. Combine 2 tablespoons mustard seeds, 2 tablespoons chili powder, 2 tablespoons sweet paprika, 2 tablespoons coriander seeds, 2 tablespoons white peppercorns, and 2 teaspoons red pepper flakes in a small bowl.
  2. 2. Transfer the spice mixture to a blender or spice grinder in batches and pulse until coarsely ground.
  3. 3. Fill a large deep pot with 8 quarts of water. Add the spice mixture, 2 teaspoons thyme flakes, 1/2 bunch of parsley, 4 stalks of celery (chopped), 1 head of garlic (halved), and 1/4 cup sea salt. Cover and bring to a boil over high heat, then reduce the heat and simmer for 30 minutes.
  4. 4. Add 1 1/2 pounds of baby potatoes directly to the spiced broth and cook for 15 minutes.
  5. 5. Add 2 pounds of shrimp to the pot, stir once, and cook until the shells are pink, about 5 to 6 minutes. Remove the shrimp with a slotted spoon and set aside.
  6. 6. Add 2 cups of chopped asparagus to the pot and cook for 5 minutes until tender but still crisp. Remove with a slotted spoon.
  7. 7. Remove the potatoes from the pot and unwrap them. Arrange the shrimp, potatoes, and asparagus on a serving platter.
  8. 8. Season the shrimp, potatoes, and asparagus with additional sea salt to taste. Serve with melted butter and the spiced herb broth for dipping.