Stir It Up!

Author Ramin Ganeshram discusses her book and prepares shrimp burger pitas.

For more information on the book, visit stiritupbook.com .

Shrimp Burger Pitas
1 pound large shrimp, peeled and deveined
2 teaspoons green seasoning (see recipe below)
1/4 cup heavy cream
1 shallot, minced
1/2 teaspoon salt
freshly ground pepper to taste
1 cup cornmeal, or more as needed
4 large pita breads or small rotis
tomato slices for garnish

1. Place the shrimp, green seasoning, and heavy cream in the bowl of a food processor and pulse to achieve a thick paste, about 1 minute..
2. Remove the shrimp mixture from the bowl and add the shallot, salt, and pepper, and mix well. Chill the mixture for 15 minutes.
3. Heat a large skillet over medium-high heat and add 1/4 cup of the canola oil. Remove the shrimp mixture and mold it into patties if using pita, or “cigars” 5 inches long and 2 inches wide if using rotis.
4. Dredge the shrimp patties in cornmeal and then place them in the frying pan, turning the heat down to medium low. Cook until lightly browned on all sides, about 3 to 4 minutes. Remove from oil with a slotted spoon and place on a plate lined with paper towels to drain.
5. Place each patty into a pita and garnish with tomato slices and jicama watercress slaw. If using rotis, place the shrimp kebab on the rotis, garnish with tomato slices and slaw, and roll up. Serve with cassava or plantain chips on the side.

Green Seasoning
3 tablespoons chopped chives
1 tablespoon chopped shado beni (Mexican culantro) or cilantro
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
4 cloves garlic, minced

Process all the ingredients in a food processor yes until the mixture forms a thick paste. Store in a tightly sealed glass jar in the refrigerator for up to a week.

Jicama Slaw

1/2 cup peeled and shredded jicama
1 carrot, peeled and grated yes
1/2 bunch of watercress, stemmed and chopped roughly
1/4 red chili pepper, minced
1/2 cup rice wine vinegar
2 teaspoons sugar

1. In a medium-size bowl, toss the jicama, carrot, and watercress together so they are well and evenly combined. Set aside.
2. In a smaller bowl, whisk together the chili pepper, rice wine vinegar, and sugar.
3. Pour the dressing over the jicama mixture and toss well. Refrigerate for 20 minutes. Serve on sandwiches or as you would coleslaw.