Shrimp saag
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion(s) finely chopped | |
| 2 | teaspoons | Ginger, minced |
| 2 | 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 | Bay leaf | |
| 1 | cup | Clam broth or fish stock (approx) |
| 2 | 12oz bags spinach finely chopped or | |
| 2 | packs | Frozen spinach |
| 1½ | pounds | Large shrimp |
| Peeled and deveined | ||
| Salt and pepper | ||
| 3 | tablespoons | Cilantro or parsley finely chopped for garnish |
Directions
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