| 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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