Easy Spicy Shrimp and Easier Not-So-Spicy Green Beans

By popular request, here are some "India friendly" recipes. For anyone else, you will find AamChoor (Green Mango Powder) and Chaat Masala (a mix of certain Indian spices) at your friendly Neighborhood Indian Grocery Store or online. Email me if you can't find it, and I will try to get some to you by US Mail.

Spicy Oven Baked Shrimp
Aam choor (can substitute with lemon or lime juice to taste)
Chaat Masala (can substitute with cumin powder + coriander powder +ginger powder+garam masala)
Red Onion (or yellow,white, green if your heart desires)
Lots of Garlic or to taste
Olive oil or any mild vegetable oil (or even mustard oil if you so dare!)
Salt
Green (serrano) chillis
cilantro (optional)

Preheat oven to 375 degrees if cooking shrimp or 475 degrees if making fish
Mix all the above ingredients together in the food processor to make a wet rub. It should be of spreadable consistency. Taste and adjust seasonings as necessary. If necessary add a smidgeon of sugar or splenda to balance the taste. The rub should be fairly strong tasting.

Mix the wet rub with tail-on raw shrimp or apply the rub liberally to both sides of any firm fleshed fish filet (salmon, halibut, sea bass and bake in the oven. Spread the shrimp or fish or lightly oiled cookie sheets, taking care not to crowd them. Bake in the oven until almost done as it will continue to cook even after it comes out of the oven. A couple of pounds of shrimp will cook in as little as 4-5 minutes, and a lb of salmon in about 8 minutes (4 minutes per side). Serve warm, accompanied by a white or sparkling wine with some residual sugar for maximum impact. This would likely also work pretty well with most light beers, or any fruity cocktails.


Easy Peasy Roasted Green Beans
Green Beans -- about a lb
Olive oil
salt, preferably coarsely ground or non-iodized sea salt
black pepper, freshly ground
Lots of peeled garlic cloves, at least 6-8 large ones

Toss all the ingredients, and roast in a preheated 350 degree oven for 12 minutes. Take out of the oven, retoss the green beans, for another 12-15 minutes until cooked through, and parts are lightly browned/golden. Serve warm or cold as a side dish or a cocktail snack. Goes well with many lighter red wines, and almost all white/sparkling wines that have some acidity.