Saute Of Shrimp W/fragrant Indian Spices Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Cumin seeds,
1 can: , (28oz) plum tomatoes
1/4 tsp: Coriander seeds,
With juices, chopped
1 tbsp: Olive oil,
1: Red bell pepper, cored
1 1/2 lbs: Large shrimp, peeled,
Seeded and thinly sliced,
Deveined and patted dry,
1: Green bell pepper, cored
1/8 tsp: Red pepper flakes,
Seeded and thinly sliced,
Salt and pepper to taste,
1 small: Zucchini, scrubbed
2 tbsp: Shallots, minced
Cut in 2 1/2" by 1/2" sticks,
5 large: Garlic clove, (s), minced
1/2 cup: Cilantro or parsley, chopped
1 1/2 tbsp: Ginger, minced
1 tbsp: Lemon juice,
2 tsp: Curry powder,
Directions:
In a small dry skillet over medium-high heat, toast the cumin and
coriander seeds, shaking the pan, for 30-40 seconds, or until
fragrant. Let cool and crush with the bottom of a heavy pan.
In a large heavy skillet, heat oil over medium-high heat. Add shrimp
and red pepper flakes and saute for 2-3 min, or until the shrimp turn
bright pink. With a slotted spoon, transfer shrimp 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 min, or until
the shallots are lightly browned. Stir in tomatoes, bell peppers, and
zucchini. Cook the mixture, stirring often, over medium heat, for
8-10 min, or until the sauce is slightly thickened. Add the reserved
shrimp, cilantro or parsley, and lemon juice to the skillet and heat
through.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 173
Source from luhu.jp
coriander seeds, shaking the pan, for 30-40 seconds, or until
fragrant. Let cool and crush with the bottom of a heavy pan.
In a large heavy skillet, heat oil over medium-high heat. Add shrimp
and red pepper flakes and saute for 2-3 min, or until the shrimp turn
bright pink. With a slotted spoon, transfer shrimp 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 min, or until
the shallots are lightly browned. Stir in tomatoes, bell peppers, and
zucchini. Cook the mixture, stirring often, over medium heat, for
8-10 min, or until the sauce is slightly thickened. Add the reserved
shrimp, cilantro or parsley, and lemon juice to the skillet and heat
through.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 173
Source from luhu.jp
Tags
Fish/seafoo