A Sarcastic Appetite

Indian-Spiced Shrimp
February 20, 2011, 1:27 pm
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Cold? Check. Cranky? Check. Hungry? Check. Need a dinner that requires little in the way of time or forethought? Check.

This “Indian-Spiced Shrimp” takes all of about 20 minutes. It’s warming without being overly spicy, and since it lacks two of my favorite ingredients (butter and wine), I think it pretty much qualifies as Diet Dinner #42.

The original recipe calls for fresh tomatoes, but canned whole tomatoes are much juicier, and the sauce benefits from that. The “fresh” ginger I purchased at Gristede’s was actually “grossly moldy,” so I used dried, and no one was the wiser. Add more jalapeños if you want the extra heat, and if you’re feeling inspired and have the time, you could roast some cauliflower, too.

Indian Spices Shrimp

Adapted from this Gourmet recipe. Serves 4.

1 medium onion, diced

3 tbsp. vegetable oil

2 tbsp. minced fresh jalapeno, including seeds

2 garlic cloves, minced

1 tsp. minced fresh ginger, or 1/2 tsp. dried

1 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. salt

1/4 tsp. turmeric

1 can of whole peeled tomatoes, diced; reserve the juice

1 lb. cleaned shrimp, peeled and deveined

1/2 c. cilantro leaves, chopped

Heat the oil in a saute pan over medium heat; add the onions and saute until they start to color, about 8 minutes. Add the garlic and jalapeño and saute until fragrant, about one minute; then add the rest of the spices and stir for about another minute. Add the chopped tomatoes and stir; if the mixture seems too dry, add a splash of the reserved juice. Cook for about 5 minutes, until the tomatoes break down a bit. Add the shrimp and stir until cooked through, about another 5 minutes. Stir in the cilantro to garnish and serve with warmed (store-bought) naan.