Shrimp Saag Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1: Bay leaf,
1: Onion, s
1 cup: Clam broth,
-finely chopped,
-or fish stock, approx
2 tsp: Ginger, minced
2: 12oz bags spinach,
2: Garlic clove, s
-finely chopped or,
-minced, 2 tsp
2 package: Frozen spinach,
1/2 tsp: Cumin seeds,
1 1/2 lbs: Large shrimp,
1/2 tsp: Ground coriander seeds,
Peeled and deveined,
1/2 tsp: Turmeric,
Salt and pepper,
1/4 tsp: Ground cinnamon,
3 tbsp: Cilantro or parsley,
1/4 tsp: Ground cardamon,
-finely chopped,
1 pinch: Ground cloves,
-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
Source from luhu.jp
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
Source from luhu.jp