Indian Spiced Shrimp

After an extremely long, tiring, and overwhelming Monday, I could not have been more relieved to find that the meal I'd planned for tonight - Indian Spiced Shrimp - is a very quick and easy dish. Hallelujah! I may not know how to go about finding an environmental law job for next summer, but at least I can take solace in my ability to cook up something tasty and nutritious.


Indian Spiced Shrimp
(serves 2)

• 2 tsp olive oil
• 1 large onion, chopped
• 1-inch piece ginger, chopped, or 1 tsp ginger paste
  
• 2 cloves garlic, minced
• 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp ground coriander
• 2 medium tomatoes, roughly chopped
• 1 lb large shrimp, shelled and deveined
• 3 cups cooked rice, if desired

Heat oil in a large saute pan over medium-high heat. Saute onion until golden brown, about 3 minutes. Add ginger, garlic, spices and tomatoes to pan and simmer 5 minutes. Add shrimp and stir continuously on high heat until shrimp are cooked and sauce is thickened, about 3 to 5 minutes. Serve over rice, if desired.

Recommended wine pairing: a spice-friendly, off-dry Riesling.