Pickled Shrimp - Indian/Maharashtrian style

Kolambiche Lonche - Pickled Shrimp
Category: Indian/Maharashtrian/ Pathare Prabhu/side dish
Time: 10 minutes
Serves: 4-6

Ingredients:
Oil - 1 Tbsp
Asafoetida Powder - Hing - 1 Pinch
Shrimp - 1 pound/500 gms
Red chili powder - 1 tsp
Achar masala/ Pickle spice - 2 tsp
Salt - to taste
Lemon juice - 2 tsp.

Recipe:
Heat oil in a shallow pan. Sprinkle a pinch of Hing. Add washed, cleaned, deveined, shrimp and saute for 2 minutes. Add Red chili powder, achar masala,salt and stir well. Once the shrimp is cooked, keep it aside (off the heat) and let cool completely. Once the shrimp mixture is at room temperature add the lemon juice and stir lightly. A quick delicious Shrimp pickle is ready.

Note:
Pickled shrimp can stay fresh for 4 to 5 days if refrigerated. DO NOT reheat the pickle at anytime after its done cooking the first time, even for later servings. This recipe can be modified to make pickled pomfret or Tilapia. Just substitute shrimp with fish.

Serving Suggestion:
It is great side with a good seafood menu. Should be served at room temperature.