Key Lime & Coconut

My adventures in the world of food & wine

Monday, November 06, 2006

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.


Post a Comment

<< Home