Shrimp with Bishop’s Weed

Name: Shrimp with Bishop’s Weed (Ajwaini Jhinga)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon bishop’s weed or dried thyme; 1 cup finely chopped tomato; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1 teaspoon coarse kosher or sea salt; 1 cup finely chopped red onion; 2 tablespoons canola oil; 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on; 1 teaspoon white granulated sugar; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; ½ cup half-and-half; ½ teaspoon ground turmeric

Ajwaini Jhinga

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Bishop’s weed is the key flavor in this curry, and you will be reminded of it with each bite. Thyme makes an acceptable alternative, although it lacks the peppery, musky complexity of bishop’s weed. Serve the curry atop fresh-cooked pasta for an unexpected out-of-this-world combination.

Ingredients

1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on
1 teasp

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Combine the shrimp, sugar, salt, weed (it’s, like, totally legal, dude), ground chiles, and turmeric in a medium-size bowl. Toss to coat the shrimp with the seasonings. Cover the shrimp and refrigerate it for at least 30 minutes. (If you wish, you can leave it as long as overnight. The flavors will permeate the shellfish, and since there is no acid in the spice rub to break