Saute of shrimp w/fragrant indian spices
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Cumin seeds |
| ¼ | teaspoon | Coriander seeds |
| 1 | tablespoon | Olive oil |
| 1½ | pounds | Large shrimp, peeled, |
| Deveined and patted dry | ||
| ⅛ | teaspoon | Red pepper flakes |
| Salt and pepper to taste | ||
| 2 | tablespoons | Shallots, minced |
| 5 | larges | Garlic clove(s), minced |
| 1½ | tablespoon | Ginger, minced |
| 2 | teaspoons | Curry powder |
| 1 | can | (28oz) plum tomatoes |
| With juices, chopped | ||
| 1 | Red bell pepper, cored | |
| Seeded and thinly sliced | ||
| 1 | Green bell pepper, cored | |
| Seeded and thinly sliced | ||
| 1 | small | Zucchini, scrubbed |
| Cut in 2 1/2\" by 1/2\" sticks | ||
| ½ | cup | Cilantro or parsley, chopped |
| 1 | tablespoon | Lemon juice |
Directions
In a small dry skillet over medium-high heat, toast the cumin and coriander seeds, shaking the pan, for 30-40 seconds, or until fragrant. Let cool and crush with the bottom of a heavy pan.
In a large heavy skillet, heat oil over medium-high heat. Add shrimp and red pepper flakes and saute for 2-3 min, or until the shrimp turn bright pink. With a slotted spoon, transfer shrimp to a plate. Season with salt and pepper and set aside.
Add shallots, garlic, ginger, curry powder, and crushed cumin and coriander seeds to the skillet. Cook, stirring, for 1 min, or until the shallots are lightly browned. Stir in tomatoes, bell peppers, and zucchini. Cook the mixture, stirring often, over medium heat, for 8-10 min, or until the sauce is slightly thickened. Add the reserved shrimp, cilantro or parsley, and lemon juice to the skillet and heat through.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 173