Nutrition per serving may change if servings are adjusted.
½ teaspoon cumin seed
¼ teaspoon coriander seed
1 tablespoon extra-virgin olive oil
1½ pounds large shrimp, peeled, deveined and patted dry
⅛ teaspoon crushed red pepper
Salt & freshly ground pepper, to taste
2 tablespoons minced shallot
5 large cloves garlic, minced
1½ 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- ½-inch-by- ½-inch sticks
½ 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.
191 calories;5 g fat(1 g sat); 5 g fiber; 16 g carbohydrates; 23 g protein; 61 mcg folate; 182 mg cholesterol; 7 g sugars; 0 g added sugars; 2,221 IU vitamin A; 81 mg vitamin C; 185 mg calcium; 2 mg iron; 1,174 mg sodium; 830 mg potassium
Vitamin C (135% daily value), Vitamin A (44% dv)
Very delicious and this dish does remind of our favorite Indian restaurant.
I prefer to serve this with boiled lentils, (+80 calories/serving, 15 minutes cooking time) and this combines very well.
Pros: low calorie
February 29, 2012
By: EatingWell User
The spices bring me back to the day when I used to eat Indian food while living in Kuwait. Oh how I miss it! I love this dish. Its so easy and tastes wonderful! It has became one of my favorites to make!
November 16, 2011
Healthy, will probably make again
I like the suggestion of adding the fennel to the toasting spices. This dish smells incredible as you are preparing it. I thought it would be more flavorful based on this. I did end up adding more salt in the end to try and liven up all of the wonderful spices.
I would probably make it again if I had the ingredients around but I'm not sure that I would seek them out.
Pros: Smells wonderful
August 09, 2011
One of our weekly favourites
This recipe is excellent and has become a regular dish around our house. We substitute snow peas in place of zucchini and use fresh tomatoes rather than canned. To account for the loss of liquid we add 2-3 tablespoons of rice vinegar and a touch more lemon juice. Adding some fennel seed when toasting the cumin and coriander gives it some extra flavour.
September 08, 2010
By: EatingWell User
I was rather stupid and used cayanne pepper instead of the crushed red pepper. Let's just say it's eatable but very hot!!!!!!!!!!!!!!!!!