Saute of shrimp w/fragrant indian spices

6 servings

Ingredients

Quantity Ingredient
½ teaspoon Cumin seeds
¼ teaspoon Coriander seeds
1 tablespoon Olive oil
1½ pounds Large shrimp, peeled,
Deveined and patted dry
⅛ teaspoon Red pepper flakes
Salt and pepper to taste
2 tablespoons Shallots, minced
5 larges Garlic clove(s), minced
1½ tablespoon Ginger, minced
2 teaspoons Curry powder
1 can (28oz) plum tomatoes
With juices, chopped
1 Red bell pepper, cored
Seeded and thinly sliced
1 Green bell pepper, cored
Seeded and thinly sliced
1 small Zucchini, scrubbed
Cut in 2 1/2\" by 1/2\" sticks
½ cup Cilantro or parsley, chopped
1 tablespoon Lemon juice

Directions

In a small dry skillet over medium-high heat, toast the cumin and coriander seeds, shaking the pan, for 30-40 seconds, or until fragrant. Let cool and crush with the bottom of a heavy pan.

In a large heavy skillet, heat oil over medium-high heat. Add shrimp and red pepper flakes and saute for 2-3 min, or until the shrimp turn bright pink. With a slotted spoon, transfer shrimp to a plate. Season with salt and pepper and set aside.

Add shallots, garlic, ginger, curry powder, and crushed cumin and coriander seeds to the skillet. Cook, stirring, for 1 min, or until the shallots are lightly browned. Stir in tomatoes, bell peppers, and zucchini. Cook the mixture, stirring often, over medium heat, for 8-10 min, or until the sauce is slightly thickened. Add the reserved shrimp, cilantro or parsley, and lemon juice to the skillet and heat through.

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 173

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