What could be simpler than a one-pan skillet dinner? For extra flavor, toasting the cumin and coriander seeds before crushing them releases their fragrance. Serve the saute over basmati rice.
Active Time: 50 minutes |
Total Time: 50 minutes
1/2 teaspoon cumin seed
1/4 teaspoon coriander seed
1 tablespoon extra-virgin olive oil
1 1/2 pounds large shrimp, peeled, deveined and patted dry
1/8 teaspoon crushed red pepper
Salt & freshly ground pepper, to taste
2 tablespoons minced shallot
5 large cloves garlic, minced
1 1/2 tablespoons minced peeled ginger
2 teaspoon curry powder
1 28-ounce can plum tomatoes (with juices), chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small zucchini, cut into 2-1/2-inch-by-1/2-inch sticks
1/2 cup chopped fresh cilantro or parsley
1 tablespoon lemon juice
Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.
Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.
Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
168 mg Cholesterol;
16 g Carbohydrates;
21 g Protein;
4 g Fiber;
585 mg Sodium;
835 mg Potassium