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.

READER'S COMMENT:

"I was rather stupid and used cayanne pepper instead of the crushed red pepper. Let's just say it's eatable but very hot!!!!!!!!!!!!!!!!! "

Saute of Shrimp with Fragrant Indian Spices Recipe

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5 Reviews for Saute of Shrimp with Fragrant Indian Spices

06/24/2012

wilbert.vanbakel

Recommends this recipe

Wonderful flavors

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

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02/29/2012

Anonymous

Recommends this recipe

Yummy!

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!

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11/16/2011

r.c.hill

Recommends this recipe

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

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08/10/2011

dylanmacd

Recommends this recipe

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.

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