Pan Roasted Shrimp (Kallu Shappu Style)....step by step.

Kerala style pan roasted shrimp is also known as "chemeen roast" in Kerala. It is deliciously spicy, juicy, and roasted with coconut oil and some curry leaves thrown in enhances the flavor to a new level. This is served as an appetizer in the "kallu shapps" or toddy shops in kuttanad area of Kerala....what better way to enjoy "thengin kallu" or coconut toddy with this spicy chemmeen roast.

After tasting this appetizer from a "kallu shapp " (toddy shop) recently, I found that the taste has a resemblance to my chemmen ularthiyathu/slow roasted shrimp recipe. I tried this version and Homey and kids loved it so much that I thought of sharing it with you. The shrimps are marinated with chilly powder, pepper powder, turmeric powder, and kachumpuli (you can read more about it here), If you do not have "kachumpuli"; the next best subs are white vinegar, lime juice, rice wine etc. Also if you have dried kudampuli, you can soak in water for a few minutes and extract the juice and use it.

Roasting it in coconut oil gives out its unique flavor though you can try with sunflower, rice bran oil etc...but I personally prefer coconut oil.

Here is my version of shappu style chemmen roast...a quick and easy appetizer. You can also serve as a side dish for rice or wrap it up with roti/Indian flatbread.

TIps: Using fresh curry leaves and coconut oil....gives out its unique flavor.
Author: Nisa Homey.

Ingredients:
Shrimp: 250 gm, cleaned and de-veined.
Garlic: 3 or 4 cloves.
Ginger: 1/4 inch piece, slit.
Whole red chilly: 4 to 5, broken.
Kashmiri red chilly powder: 1 tsp.
Pepper powder: 1/2 tsp.
Turmeric powder: 1/4 tsp.
Kachumpuli/or white vinegar/lime juice: 3/4 tsp
Salt: About 1/4 tsp, adjust to taste.
Curry leaves as needed.
Coconut oil: 1.5 tbsp.

Method:
To the cleaned shrimp add in red chilly powder, pepper powder, turmeric powder, kachumpuli or vinegar, and salt. Mix well, and keep it aside for a few minutes.

Heat a pan with coconut oil, I used my iron kadai. Throw in the whole red chilies.

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Add in the garlic and ginger along with curry leaves....allow it to splutter for a minute.

Place the shrimps on it evenly and put the fire to the lowest. Let it simmer away for 5 minutes, slowly roasting.

Slowly flip all the shrimp to the other side.....let it stay put for another 5 minute....the fire is still on the lowest....the spices will be roasted along with the shrimp and the pungent and raw flavor will diminish. The shrimps will be slightly charred/blackened. Also, you might have noticed that the oil has been absorbed....since this is an iron kadai...it sort of plays the role of a nonstick pan. Switch off the fire and serve hot.