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Garlicky Indian Shrimp

Yield: 4 servings

Ingredients and directions for this recipe

1 cn Peeled; diced tomatoes - (14
-1/2 oz)
1 lb Peeled; deveined shrimp -
-(medium size)
2 tb Canola oil
2 tb Lemon juice
2 md Garlic clove; peeled, and
Coarsely chopped
1/2 ts Dried thyme; crushed
1 ts Paprika
1/4 ts Salt
1 c Finely chopped onion
1 Piece Fresh ginger - (1");
-peeled, and
Cut in thin slivers
1/2 ts Ground cumin
Freshly ground black pepper
1 sm Anaheim pepper; stemmed,
-seeded,
And thinly sliced
2 tb Finely chopped cilantro
Hot cooked white or brown
-rice

Drain tomatoes. Reserve pulp and juice separately. Put shrimp into a medium
bowl. Combine oil, lemon juice, garlic, thyme, paprika and salt. Pour over
the shrimp; refrigerate for 30 minutes. Heat a large skillet over
medium-high heat. Add shrimp and marinade; cook, stirring, for 2 minutes.
(The shrimp will not be completely cooked through at this point.) Remove
from pan; set aside. Reduce heat to medium. Put onion and ginger into the
pan with a couple of tablespoons of the reserved tomato juice. Cook 5
minutes. Add tomatoes, cumin, black pepper to taste and Anaheim pepper.
Simmer 5 minutes. Put shrimp and any juices that have gathered around them
into pan. Cook a few minutes, just until the shrimp are cooked through.
Stir in cilantro and serve with rice. Yield: 4 servings.

See also:
Previous recipe Garlicky Hummus (makes 1-3/4 Cups)
Next recipe Garlicky Kale With New Potatoes

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