Garlicky Indian Shrimp

Recipe Ingredients

1		Peeled, diced tomatoes - (14 1/2 oz)
1 lb	454g / 16oz	Peeled, deveined shrimp - (medium size)
2 tablespoons	30ml	Canola oil
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Garlic clove - peeled, and (medium)
		Coarsely chopped
1/2 teaspoon	2.5ml	Dried thyme - crushed
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Salt
1 cup	62g / 2.2oz	Finely chopped onion
1		Fresh ginger - (1") - peeled, and
		Cut in thin slivers
1/2 teaspoon	2.5ml	Ground cumin
		Freshly ground black pepper
1		Anaheim pepper - stemmed, seeded, (small)
		And thinly sliced
2 tablespoons	30ml	Finely chopped cilantro
		Hot cooked white or brown rice

Recipe 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.

Source:
St. Louis Post-Dispatch - 11-02-1998 - The Seattle Times

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