Saute of Shrimp with Fragrant Indian Spices
From EatingWell: September/October 1992
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.
- 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: 175 calories; 4 g fat (1 g sat, 2 g mono); 168 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 21 g protein; 4 g fiber; 585 mg sodium; 835 mg potassium.
Carbohydrate Servings: 1
Exchanges: 3 vegetables, 2 1/2 lean meat, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- 1 hour or less
- September/October 1992