Garlicky indian shrimp

4 servings

Ingredients

QuantityIngredient
1canPeeled; diced tomatoes - (14 1/2 oz)
1poundsPeeled; deveined shrimp - (medium size)
2tablespoonsCanola oil
2tablespoonsLemon juice
2mediumsGarlic clove; peeled, and
Coarsely chopped
½teaspoonDried thyme; crushed
1teaspoonPaprika
¼teaspoonSalt
1cupFinely chopped onion
1Piece Fresh ginger - (1\"); peeled, and
Cut in thin slivers
½teaspoonGround cumin
Freshly ground black pepper
1smallAnaheim pepper; stemmed, seeded,
And thinly sliced
2tablespoonsFinely chopped cilantro
Hot cooked white or brown rice

Directions

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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