Yield: 4 servings
|1 can||Peeled; diced tomatoes - (14 1/2 oz)|
|1 pounds||Peeled; deveined shrimp - (medium size)|
|2 tablespoons||Canola oil|
|2 tablespoons||Lemon juice|
|2 mediums||Garlic clove; peeled, and|
|½ teaspoon||Dried thyme; crushed|
|1 cup||Finely chopped onion|
|1||Piece Fresh ginger - (1"); peeled, and|
|Cut in thin slivers|
|½ teaspoon||Ground cumin|
|Freshly ground black pepper|
|1 small||Anaheim pepper; stemmed, seeded,|
|And thinly sliced|
|2 tablespoons||Finely chopped cilantro|
|Hot cooked white or brown rice|
Drain tomatoes. Reserve pulp and juice separately. Put shrimp into a medium bowl. Combine oil, lemon juice, garlic, thyme, paprika and salt. Pour over the shrimp; refrigerate for 30 minutes. Heat a large skillet over medium-high heat. Add shrimp and marinade; cook, stirring, for 2 minutes.
(The shrimp will not be completely cooked through at this point.) Remove from pan; set aside. Reduce heat to medium. Put onion and ginger into the pan with a couple of tablespoons of the reserved tomato juice. Cook 5 minutes. Add tomatoes, cumin, black pepper to taste and Anaheim pepper.
Simmer 5 minutes. Put shrimp and any juices that have gathered around them into pan. Cook a few minutes, just until the shrimp are cooked through.
Stir in cilantro and serve with rice. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 The Seattle Times Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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