|
Indian
Spiced Shrimp |
INGREDIENTS: |
| |
1 medium onion, halved lengthwise and thinly sliced lengthwise
2 tablespoons virgin cold-pressed coconut oil
1 tablespoon fresh jalapeno, including seeds, minced
1 garlic glove, minced
1 teaspoon fresh ginger, peeled and finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon sea salt
1/8 teaspoon turmeric
1 lb tomatoes (3 medium), cut into 1/2 inch pieces
1 lb large shrimp (21 - 25 per lb), peeled and deveined
1/2 cup fresh cilantro leaves, loosely packed, chopped if desired |
DIRECTIONS: |
|
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. Add cumin,
coriander, sea salt, and turmeric and cook, stirring occasionally,
until tomatoes break down and sauce is thickened, 3 to 5 minutes. |
|
3. |
Add shrimp and cook, turning occasionally, until just cooked
through, about 3 minutes. |
|
4. |
Remove skillet from heat and stir in half of cilantro. Serve
sprinkled with remaining cilantro. |
|
|
Source: Gourmet Magazine |
|
