Indian Spiced Shrimp
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Maggie Ruggiero
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.
- 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
- 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.