Parsi Shrimp (Cootoe)

Serves 4-6

This spicy sweet and hot shrimp mix is a perfect stuffing for a wrap or a pita sandwich. Serve with a side of raita of your choice.

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 3 cups thinly sliced onion, sliced tip to stem
• 4 teaspoons minced green chiles, preferably serranos
• 6 cloves smashed garlic
• 4 sprigs curry leaves, stripped
  
  
• 1 pound peeled small shrimp
• 1 teaspoon salt or to taste
• 2 tablespoons Worcestershire sauce
• 1-1/2 tablespoons jaggery (gur)
• 3 Roma tomatoes, each cut in 6 wedges
• 1 cup cilantro, coarsely chopped

1. In a wide shallow saucepan, heat oil over medium heat. Add cumin seeds and sauté 30 seconds. Add onions and sauté until golden, about 8-10 minutes.
2. Add chiles, garlic and curry leaves. Sauté 3-4 minutes.
3. Raise heat to medium high and add shrimp, salt, Worcestershire sauce and jaggery. Toss and cook until shrimp are almost cooked, about 3 minutes.
4. Add tomatoes and toss to mix. Cook until shrimp turn pink and tomatoes are slightly softened but not mushy.
5. Mix in cilantro and serve with rice or bread.

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