Shrimp saag

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

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