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Saute Of Shrimp With Fragrant Indian Spices

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  Cumin seed/Null 1⁄2 Teaspoon (Null)
  Coriander seed/Null 1⁄4 Teaspoon (Null)
  Olive oil/Null 1 Tablespoon (Null)
  Large shrimp/Null 1 1⁄2 Pound, peeled, deveined and patted dry (Null)
  Red pepper flakes/Null 1⁄8 Teaspoon (Null)
  Freshly ground black pepper/Null To Taste (Null)
  Salt/Null To Taste (Null)
  Minced shallots/Null 2 Tablespoon (Null)
  Garlic/Null 5 Clove (25 gm), minced (Large Cloves)
  Minced peeled ginger root/Null 1 1⁄2 Tablespoon (Null)
  Curry powder/Null 2 Teaspoon (Null)
  Canned plum tomatoes with their juice/Null 28 Ounce, chopped (1 Can)
  Red bell pepper/Null 1 , cored, seeded and thinly sliced (Null)
  Green bell pepper/Null 1 , cored, seeded and thinly sliced (Null)
  Zucchini/Null 1 Small, scrubbed, cut into 2 1/2-inch- by-1/2-inch sticks (Null)
  Chopped fresh cilantro/Parsley 1⁄2 Cup (8 tbs) (Null)
  Fresh lemon juice/Null 1 Tablespoon (Null)

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 heavy 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, 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.

Recipe Summary

Main Dish

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Saute Of Shrimp With Fragrant Indian Spices Recipe