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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Self magazine. Haven't made this, but it sounds great! You could probably almost eliminate the prep time by using frozen, ready-to-cook shrimp and substituting canned tomato puree for fresh. Ingredients:
2 teaspoons olive oil |
1 large onion, chopped |
1 inch piece gingerroot |
2 garlic cloves |
1/8 teaspoon chili powder |
1 teaspoon turmeric powder |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
2 medium tomatoes, pureed |
1 lb large shrimp, shelled and deveined |
2 1/2 cups cooked rice |
coriander sprig |
Directions:
1. Heat oil in large saute pan over medium-high heat. Saute onion until golden brown, about 3 minutes.
2. Grind ginger and garlic into a paste; add paste and remaining spices and tomatoes to pan, simmering 5 minutes.
3. In separate pan, saute shrimp 30 seconds.
4. Add sauce and stir continuously on high heat for 2 or 3 minutes, until most of the liquid evaporates.
5. Serve over rice.
6. Garnish with coriander.
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