Garlicky Indian Shrimp
|Black Pepper; freshly ground|
|2 tbLemon juice|
|2 tbCanola oil|
|1/2 tsGround cumin|
|2 md cloveGarlic; peeled, and Coarsely chopped|
|1 1-in pieceFresh ginger; Cut in thin slivers|
|1 14-oz cndiced tomatoes; Peeled|
|1/2 tsDried thyme; crushed|
|1 smAnaheim pepper; stemmed and thinly sliced|
|2 tbcilantro; Finely chopped|
|1 cOnion; finely chopped|
|white rice; Hot cooked, or brown|
|1 lbshrimp; Peeled, deveined|
Garlicky Indian Shrimp Preparation
Drain tomatoes. Reserve pulp and juice separately. Put shrimp into a medium bowl. Combine oil, lemon juice, garlic, thyme, paprika and salt. Pour over the shrimp; refrigerate for 30 minutes. Heat a large skillet over medium-high heat. Add shrimp and marinade; cook, stirring, for 2 minutes. (The shrimp will not be completely cooked through at this point.) Remove from pan; set aside. Reduce heat to medium. Put onion and ginger into the pan with a couple of tablespoons of the reserved tomato juice. Cook 5 minutes. Add tomatoes, cumin, black pepper to taste and Anaheim pepper. Simmer 5 minutes. Put shrimp and any juices that have gathered around them into pan. Cook a few minutes, just until the shrimp are cooked through. Stir in cilantro and serve with rice. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 The Seattle Times Formatted for MasterCook by Susan Wolfe - email@example.com
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