 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Active time: 40 min Start to finish: 40 min Ingredients:
1 medium onion, halved lengthwise, then thinly sliced lengthwise |
2 tablespoons vegetable oil |
1 tablespoon minced fresh jalapeño, including seeds |
1 garlic clove, minced |
1 teaspoon finely grated peeled fresh ginger |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
3/4 teaspoon salt |
1/8 teaspoon turmeric (optional) |
1 lb tomatoes (3 medium), cut into 1/2-inch pieces |
1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined |
1/2 cup loosely packed fresh cilantro leaves, chopped if desired |
Directions:
1. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
2. Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.
|
|