Saturday, December 17, 2011

Indian Curried Shrimp

My co-worker Katie introduced me to this recipe and I have made it a few times since I got it. I must admit that I’m a bit addicted! This recipe is super easy to make and takes very little time and ingredients, while yielding amazing flavor. The only call out is that you must use Indian chili powder, which is much like cayenne pepper.

Indian Curried Shrimp

2 tablespoons cooking oil

1 large yellow or red onion diced small (or 2 small onions if needed)

1 tablespoon ginger, finely minced

1 tablespoon garlic, minced (about 3 cloves)

1 teaspoon red Indian chili powder (you have to use Indian red chili or the taste will be altered and you can add more or less to taste)

1 tablespoon cumin

1 teaspoon salt (or too taste)

1 15-ounce can diced tomatoes with juice

1 pound shrimp (shelled and deveined)

chopped cilantro, for garnish

Steamed Rice

Heat oil in large skilled over medium heat, add onions and cook until just starting to brown, about 15 minutes. Next add ginger and garlic, continue to sauté over medium-low heat for about 5 minutes or until garlic is cooked and fragrant.

Add Chili powder, cumin and salt, cook another 5 minutes, while stirring often to keep the onions from burning.

Add tomatoes, and continue to cook for 15 minutes until sauce is a rich dark red color. Add shrimp and cook until bright pink and cooked through.

Serve immediately over rice with a generous amount of parsley as garnish.