Name: Garlicky Indian Shrimp
Ingredients: 1 cn Peeled; diced tomatoes - (14 1/2 oz); 1 lb Peeled; deveined shrimp - (medium size); 2 tb Canola oil; 2 tb Lemon juice; 2 md Garlic clove; peeled, and; Coarsely chopped; 1/2 ts Dried thyme; crushed; 1 ts Paprika; 1/4 ts Salt; 1 c Finely chopped onion; 1 Piece Fresh ginger - (1"); peeled, and; Cut in thin slivers; 1/2 ts Ground cumin; Freshly ground black pepper; 1 sm Anaheim pepper; stemmed, seeded,; And thinly sliced; 2 tb Finely chopped cilantro; Hot cooked white or brown rice

Holiness begins in our minds and works out to our actions. That being true, what we allow to enter our minds is critically important. The television programs we watch, the movies we may attend, the books and magazines we read, the music we listen to, and the conversations we have all affect our minds. We need to evaluate the effects of these avenues honestly, using Philippians 4:8 as a standard. Are the thought stimulated by these various avenues true? Are they pure? Lovely? Admirable, excellent, or praiseworthy?

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Post2	4	servings

INGREDIENTS

1	cn	Peeled; diced tomatoes – (14 1/2 oz)
1	lb	Peeled; deveined shrimp – (medium size)
2	tb	Canola oil
2	tb	Lemon juice
2	md	Garlic clove; peeled, and
		Coarsely chopped
1/2	ts	Dried thyme; crushed
1	ts	Paprika
1/4	ts	Salt
1	c	Finely chopped onion
1		Piece Fresh ginger – (1"); peeled, and
		Cut in thin slivers
1/2	ts	Ground cumin
		Freshly ground black pepper
1	sm	Anaheim pepper; stemmed, seeded,
		And thinly sliced
2	tb	Finely chopped cilantro
		Hot cooked white or brown rice

INSTRUCTIONS

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 - vwmv81a@prodigy.com
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