Tangy Chili Shrimp on Toast Recipe by Mary Anne Mohanraj – Guest Post

Tangy Chili Shrimp on Toast Recipe by Mary Anne Mohanraj – Guest Post

Today on the blog we welcome author Mary Anne Mohanraj, with her guest post ‘Tangy Chili Shrimp on Toast Recipe‘, as part of the blog tour for her new book ‘A Feast of Serendib’.

A Feast of Serendib - Author Photo

Mary Anne Mohanraj is the author of Bodies in Motion (HarperCollins), The Stars Change (Circlet Press) and thirteen other titles. Bodies in Motion was a finalist for the Asian American Book Awards, a USA Today Notable Book, and has been translated into six languages. The Stars Change was a finalist for the Lambda, Rainbow, and Bisexual Book Awards.

Mohanraj founded the Hugo-nominated and World Fantasy Award-winning speculative literature magazine, Strange Horizons, and also founded Jaggery, a S. Asian & S. Asian diaspora literary journal. She received a Breaking Barriers Award from the Chicago Foundation for Women for her work in Asian American arts organizing, won an Illinois Arts Council Fellowship in Prose, and was Guest of Honor at WisCon.

She serves as Director of two literary organizations, DesiLit and The Speculative Literature Foundation. She serves on the futurist boards of the XPrize and Chicago’s Museum of Science and Industry.

Mohanraj is Clinical Associate Professor of English at the University of Illinois at Chicago, and lives in a creaky old Victorian in Oak Park, just outside Chicago, with her husband, their two small children, and a sweet dog. Recent publications include stories for George R.R. Martin’s Wild Cards series, stories at Clarkesworld, Asimov’s, and Lightspeed, and an essay in Roxane Gay’s Unruly Bodies. 2017-2018 titles include Survivor (a SF/F anthology), Perennial, Invisible 3 (co-edited with Jim C. Hines), and Vegan Serendib.

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Tangy Chili Shrimp on Toast

Tangy Chili Shrimp on Toast

My mother is known for these delicious, fussy little appetizers. They present beautifully for a cocktail party.

30 minutes, serves dozens

Ingredients

1 lb small raw, peeled shrimp
2 medium onions, minced
enough vegetable oil to sauté (about 3 TBL)
1-2 rounded tsp chili powder
ketchup to taste (about 1/4 cup)
1/2 – 1 rounded tsp salt
curly parsley for garnish

Preparation

1. Sauté onions in oil until golden; add chili powder and sauté on high a minute or two until darkened.

2. Add shrimp, ketchup and salt; turn down heat to medium and cook, stirring, until well blended.

3. Serve on crackers, placing 1-2 pieces of shrimp on each cracker and garnishing with a sprig of parsley on top.

Note: For fancier (and more time-consuming) presentation, cut small rounds of white bread in advance and toast in the oven; dab toasts with butter (butter mixed with a little mustard is even better) and proceed as in step 3 above.


A Feast of Serendib Cover

A Feast of Serendib
Recipes from Sri Lanka

Author – Mary Anne Mohanraj
Format – ebook, hardcover
Release Date – 1st July 2019 (planned)

New Synopsis

Dark roasted curry powder, a fine attention to the balance of salty-sour-sweet, wholesome red rice and toasted curry leaves, plenty of coconut milk and chili heat. These are the flavors of Sri Lanka.

Sri Lanka was a cross roads in the sea routes of the East. Three waves of colonization—Portuguese, Dutch and British—and the Chinese laborers who came with them, left their culinary imprint on Sri Lankan food. Sri Lankan cooking with its many vegetarian dishes gives testimony to the presence of a multi-ethnic and multi -religious population.

Everyday classics like beef smoore and Jaffna crab curry are joined by luxurious feast dishes, such as nargisi kofta and green mango curry, once served to King Kasyapa in his 5th century sky palace of Sigiriya.

Vegetable dishes include cashew curry, jackfruit curry, asparagus poriyal, tempered lentils, broccoli varai and lime-masala mushrooms. There are appetizers of chili-mango cashews, prawn lentil patties, fried mutton rolls, and ribbon tea sandwiches. Deviled chili eggs bring the heat, yet ginger-garlic chicken is mild enough for a small child. Desserts include Sir Lankan favorites: love cake, mango fluff, milk toffee and vattalappam, a richly-spiced coconut custard.

In A Feast of Serendib, Mary Anne Mohanraj introduces her mother’s cooking and her own Americanizations, providing a wonderful introduction to Sri Lankan American cooking, straightforward enough for a beginner, and nuanced enough to capture the flavor of Sri Lankan cooking.

Purchase online from:

www.a-feast-of-serendib.backerkit.comwww.serendibkitchen.com


You can find out more about Mary Anne Mohanraj by visiting the website/social media sites below.

www.maryannemohanraj.com
@Wchestermasala
Facebook
Instagram


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2 Responses

  1. Emma Mane says:

    Whilst the picture looks nice I hate shrimps.