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 |
| Coarsely chopped | |
| ½ teaspoon | Dried thyme; crushed |
| 1 teaspoon | Paprika |
| ¼ teaspoon | Salt |
| 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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