Indian-Spiced Shrimp

Yield: 4 servings (main course)
Source: Gourmet - September 2003 pg 8
Amy's Rating: Ratings: 4/5 (maybe a 5?!) - Delicious and quick!


1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil (I used 1 tbsp - wouldn't go any lower)
1 tablespoon minced fresh jalapeno, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 tsp salt
1/8 tsp turmeric (optional - but I used it)
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


  1. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
  2. Add jalapeno, garlic, and ginger and cook, stirring, until jalapeno is softened and garlic is golden, about 1 minute.
  3. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring until fragrant, about 1 minute.
  4. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
  5. Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes.
  6. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.


Healthy Units: 5 as written, 4 with 1 tbsp oil
(from Mastercook): 198 Calories; 6g Fat (27.4% calories from fat); 25g Protein; 11g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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