Garlicky indian shrimp

Yield: 4 servings

Measure Ingredient
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
\N \N Coarsely chopped
½ teaspoon Dried thyme; crushed
1 teaspoon Paprika
¼ teaspoon Salt
1 cup Finely chopped onion
1 \N Piece Fresh ginger - (1\"); peeled, and
\N \N Cut in thin slivers
½ teaspoon Ground cumin
\N \N Freshly ground black pepper
1 small Anaheim pepper; stemmed, seeded,
\N \N And thinly sliced
2 tablespoons Finely chopped cilantro
\N \N 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@...

Converted by MM_Buster v2.0l.

Similar recipes