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SHR: Shrimp with Fragrant Indian Spices




Source of Recipe


Eating Well Magazine, Sept/Oct 1992

* Exported from MasterCook *

Saute of Shrimp with Fragrant Indian Spices

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon cumin seed
1/4 teaspoon coriander seed
1 tablespoon olive oil
1 1/2 pounds large shrimp -- peeled, deveined
-- and patted dry
1/8 teaspoon red pepper flakes
salt
freshly ground black pepper
2 tablespoons shallots minced
5 large garlic cloves -- minced
1 1/2 tablespoons gingerroot -- peeled and
-- minced
2 teaspoons curry powder
1 can plum tomatoes (28 oz) -- chopped
1 red bell pepper -- cored, seeded
-- and thinly sliced
1 green bell pepper -- cored, seeded
-- and thinly sliced
1 small zucchini -- scrubbed, cut into
-- 2-1/2 by 1/2-inch sticks
1/2 cup fresh cilantro chopped or
fresh parsley
1 tablespoon fresh lemon juice

In a small, dry skillet over medium-high heat, toast cumin and coriander seeds, shaking the pan, for 30 to 40 seconds, or until fragrant. Let cool and crush with the bottom of a heavy pan.

In a large skillet, heat oil over medium-high heat. Add shrimp and red-pepper flakes and saute for 2 to 3 minutes, or until the shrimp turn bright pink. With a slotted spoon, transfer to a plate. Season with salt and pepper and set aside.

Add shallots, garlic, ginger, curry powder and crushed cumin and coriander seeds to the skillet. Cook, stirring, for 1 minute or until the shallots are lightly browned. Stir in tomatoes, bell peppers, and zucchini. Cook the mixture, stirring often, over medium heat, for 8 to 10 minutes, or until the sauce is slightly thickened. Add the reserved shrimp, cilantro or parsley, and lemon juice to the skillet and heat through. Taste and adjust seasonings.

Each serving provides: 187 calories, 25 g protein, 5 g fat, 11 g carbohydrates, 389 mg sodium, 173 mg cholesterol.

Source:
"Eating Well Magazine, Sept/Oct 1992"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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