Saute Of Shrimp With Fragrant Indian Spices Recipe
Ingredients
| Cumin seed | 1/2 Teaspoon | |
| Coriander seed | 1/4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| 1 1/2 lbs. large shrimp, peeled, deveined and patted dry | ||
| Pepper flakes | 1/8 Teaspoon | |
| Salt & freshly ground black pepper to taste | ||
| Shallots | 2 Tablespoon, minced | |
| 5 large cloves garlic, minced | ||
| Ginger root | 1 1/2 Tablespoon, peeled | |
| Curry powder | 2 Teaspoon | |
| Plum tomatoes | 1 28 Ounce, chopped | |
| 1 red bell pepper, cored, seeded and thinly sliced | ||
| 1 green bell pepper, cored, seeded and thinly sliced | ||
| 1 small zucchini, scrubbed, cut into 2 1/2-inch- by-1/2-inch sticks | ||
| 1/2 cup chopped fresh cilantro or parsley | ||
| Lemon juice | 1 Tablespoon | |
Directions
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.
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.
Chef
