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indian-spiced shrimp


1 medium onion, halved lengthwise, then thinly sliced lengthwise

2 tablespoons vegetable oil

1 tablespoon minced fresh jalapeño, including seeds

1 garlic clove, minced

1 teaspoon finely grated peeled fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/8 teaspoon turmeric (optional)

1 lb tomatoes (3 medium), cut into 1/2-inch pieces

1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined

1/2 cup loosely packed fresh cilantro leaves, chopped if desired


Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.


Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.


Servings: 4 main course servings


recipe from epicurious

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Taken on January 22, 2011