Saute Of Shrimp With Fragrant Indian Spices
|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.