From Thailand to Mumbai! We didn't think the Baked Shrimp with Thai Peanut Dipping Sauce from our book could get any better. That is, until we added Glory Kitchen's insanely delicious Mumbai Nut and Spice Blend! The fennel and mustard seeds especially complement the creamy peanut flavors.
for the shrimp:
1 garlic clove, grated
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound peeled and de-veined jumbo shrimp
1 tablespoon chopped cilantro
1 teaspoon Mumbai Nut and Spice Blend
Preheat oven to 375 F. In a medium-sized bowl, combine garlic, olive oil, salt, and crushed red pepper. Fold in shrimp then transfer to a baking dish and bake for 10 minutes or until pink and cooked through. Let cool, then sprinkle with cilantro and Mumbai Nut and Spice Blend.
for the peanut dipping sauce:
1 cup peanuts
2 garlic cloves
1/4 cup soy sauce
1 tablespoon ginger
2 tablespoons fish sauce
2 teaspoons brown rice vinegar
1 tablespoon Sriracha hot chili sauce
1/4 cup water
1 tablespoon honey
Blend all ingredients in food processor until smooth.
Transfer shrimp to a serving dish and serve along side peanut dipping sauce.