Indian Spiced Shrimp

Indian Spiced Shrimp

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Maggie Ruggiero

20 mins total 0 mins prep Full Screen

Servings

This easy but exotic tasting recipe is packed with flavor. Enjoy the heat of the dish without the heat of the kitchen. I like to think this fast food processor take on Indian cuisine is Dehlicious.

Ingredients

• 2 cloves garlic, peeled
• 1 1-inch piece peeled ginger, about the thickness of a thumb, quartered
• 1 medium onion, cut into chunks
• 3 tablespoons vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon cumin powder
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 3/4 cup water
• 1 1/2 pound cleaned medium or larger shrimp
• lemon wedges
• cilantro leaves
• Accompaniment: flat bread like Naan or Pita or white rice

Directions

• Drop garlic and ginger through feed tube of a food processor with motor running and process until finely chopped. Add onion and pulse until chopped.
• Cook onion mixture in oil in a heavy12-inch skillet over medium heat, stirring frequently, until just golden, about 5 minutes. Add spices and salt and cook, stirring, 1 minute longer.
• Stir in tomato paste and cook, stirring, 1 minute. Then stir in water and bring to a simmer. Add shrimp and cook, covered, until shrimp are just cooked through, 2 to 3 minutes.
• Sprinkle with cilantro and serve with lemon wedges and flatbread or over rice.

• Filed under:
• Shrimp,
• Indian,
• Skillet,
• Easy,
• One-Dish,
• 30 Minute,
• 10 Minute,
• Quick,
• Dinner,
• Entertaining

More Recipes Like This

• 

  Shrimp-Stuffed Zucchini Flowers (Fiori Di Zucca Ripieni Con Gamberi)

• 

  Jumbo Shrimp and Blood Orange Charmola Salad

• 

  Olive Oil-Poached Shrimp with Soba Noodles

Comments

[Anne Rhatigan]

09:11 PM on 05/31/2012

I love this recipe! It was so easy and really didn't take that long, but it looked and tasted very impressive :)
I didn't have a food processor (just chopped by hand) or cilantro, and it still came out great. I picked up warm garlic naan from an Indian restaurant and we ate the shrimp with naan and brown rice (there's plenty of sauce, enough to stir in the rice with the shrimp AND eat it with the naan). I used a little less onion than it called for, but that's personal preference.