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Saute of Shrimp with Fragrant Indian Spices
What could be simpler than a one-pan skillet dinner? For extra flavor, toasting the cumin and coriander seeds before crushing them releases their fragrance. Serve the saute over basmati rice. Ingredients
- 1/2 teaspoon cumin seed
- 1/4 teaspoon coriander seed
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds large shrimp, peeled, deveined and patted dry
- 1/8 teaspoon crushed red pepper
- Salt & freshly ground pepper, to taste
- 2 tablespoons minced shallot
- 5 large cloves garlic, minced
- 1 1/2 tablespoons minced peeled ginger
- 2 teaspoon curry powder
- 1 28-ounce can plum tomatoes (with juices), chopped
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small zucchini, cut into 2-1/2-inch-by-1/2-inch sticks
- 1/2 cup chopped fresh cilantro or parsley
- 1 tablespoon lemon juice
- Try on side:
- Whole-wheat couscous (1/2 cup, cooked)
- Mary's Zucchini with Parmesan
- Cucumber Salad
- Cinnamon Baked Apples
- or
- Pear Mincemeat Strudel
Directions
- Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.
- Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.
- Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.
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