Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 \N | Onion(s) finely chopped |
2 teaspoons | Ginger, minced |
2 \N | Garlic clove(s) minced (2 tsp) |
½ teaspoon | Cumin seeds |
½ teaspoon | Ground coriander seeds |
½ teaspoon | Turmeric |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Ground cardamon |
1 pinch | Ground cloves |
1 \N | Bay leaf |
1 cup | Clam broth or fish stock (approx) |
2 \N | 12oz bags spinach finely chopped or |
2 packs | Frozen spinach |
1½ pounds | Large shrimp |
\N \N | Peeled and deveined |
\N \N | Salt and pepper |
3 tablespoons | Cilantro or parsley finely chopped for garnish |
Heat the oil in a saut pan. Add the onion, ginger, garlic, spices, and bay leaf, and cook over medium heat for 3 minutes, or until soft but not brown. Add the clam broth and bring to a boil. Stir in the spinach and cook for 10-15 minutes, or until the spinach is soft and mushy. If the mixture dries out too much, add more clam broth.
Stir in the shrimp and simmer for 1-2 minutes, or until cooked.
Remove and discard the bay leaf. Season with salt and pepper.
Transfer to a serving dish, garnish with cilantro or parsley, and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 114 Submitted By DIANE LAZARUS On 10-24-95