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Indian-Spiced Shrimp

  • Prep Time: 40 min.
  • Cook Time: -
  • Serves: 4
Epicurious.com

Recipe Provided By: Epicurious.com

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Average (41 Ratings): 4.5 out of 5 stars

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All 7 Reviews

Ingredients

  1. 1 medium onion, halved lengthwise, then thinly sliced lengthwise
  2. 2 tablespoons vegetable oil
  3. 1 tablespoon minced fresh jalapeno, including seeds
  4. 1 clove garlic, minced
  5. 1 teaspoon finely grated peeled fresh ginger
  6. 1 teaspoon ground cumin
  7. 1 teaspoon ground coriander
  8. 3/4 teaspoon salt
  9. 1/8 teaspoon turmeric (optional)
  10. 1 pound tomatoes, cut into 1/2-inch pieces
  11. 1 pound large shrimp in shell (21 to 25 per lb), peeled and deveined
  12. 1/2 cup loosely packed fresh cilantro leaves, chopped if desired

Nutrition Info

Per Serving

  • Calories: 188 kcal
  • |
  • Carbohydrates: 8 g
  • |
  • Dietary Fiber: 2 g
  • |
  • Fat: 8 g
  • |
  • Protein: 20 g
  • |
  • Sugars: 4 g

About: Nutrition Info

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Cooking Directions

  1. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeno, garlic, and ginger and cook, stirring, until jalapeno 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.
  2. 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.

Yield: 4 servings

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Average (41 Ratings): 4.5 out of 5 stars

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7 reviews

Most Helpful Reviews

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  • Try it with lemon

    Poonam - August 17, 2009 11:43:52 AM PST
    adding lemon zest and juice gives the recipe an added bonus

    2 of 2 found this review helpful.

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  • Simply Delicious

    Tbird - August 12, 2009 08:21:17 PM PST
    This recipe was fast and very tasty. It was fun cooking with spices I don\\'t use on regular basis. It had a lovely heat that was quite unexpected. I\\'m from Texas, so making tomatoes, onions and cilantro NOT taste like Mexican is a wonderful thing. I will make this again and again...and again. I only made half of the portion that the recipe called for and I paired it with a Indian style saffron rice. Delicious!!

    1 of 1 found this review helpful.

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  • Will definately make again!

    Janice S - June 1, 2009 03:57:22 PM PST
    Easy to prepare! I added bell peppers to the mix, ate it all with some rice, yum!

    1 of 1 found this review helpful.

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  • I want to test this now

    deb_sapla - April 16, 2009 09:35:21 PM PST
    I can not hold myself from eating this

    1 of 1 found this review helpful.

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  • Indian? Ummm, I Think Not!

    ILoveFood - August 30, 2009 04:24:32 PM PST
    As someone who has spent time in India and love the food, This is not really Indian cuisine. Mind you, it looks good but it is about as Indian as McDonald\\'s is Irish. The best Indian menu I have ever seen outside of India is at www.oneworldonetable.com -- it is an international culinary site and so far the best cooking site I\\'ve seen on the net.

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