Saute Of Shrimp W/Fragrant Indian Spices
indian, shellfish
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1 tablespoon olive oil
1 1/2 lb large shrimp, peeled,
1 deveined and patted dry
1/8 teaspoon red pepper flakes
1 salt and pepper to taste
2 tablespoon shallots, minced
5 large garlic clove(s), minced
1 1/2 tablespoon ginger, minced
2 teaspoon curry powder
1 can (28oz) plum tomatoes
1 with juices, chopped
1 red bell pepper, cored
1 seeded and thinly sliced
1 green bell pepper, cored
1 seeded and thinly sliced
1 small zucchini, scrubbed
1 cut in 2 1/2 by 1/2 sticks
1/2 cup cilantro or parsley, chopped
1 tablespoon lemon juice
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
Yield: 6 servings