Home » Editorial » Spiced Indian shrimp

Spiced Indian shrimp

insider scoop

1 tsp olive oil

1 small onion, chopped

1 tbs minced peeled fresh ginger

1 tsp each of mustard seeds and coriander

1/2 tsp each of cumin, turmeric

1 13 1/2-ounce can unsweetened coconut milk

12 uncooked large shrimp, peeled

2 tbs chopped fresh cilantro

2 serrano chilies (optional)

Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until soft, about 4 minutes. Add all spices and sauté 1 minute. Add chilies if you are using them and sauté 2 minutes. Stir in coconut milk. Simmer 2 minutes. Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro. Season with salt and pepper. Serve with a side of rice and your favorite vegetable side.



Short URL: http://lgbtweekly.com/?p=18697

Posted by on Dec 15, 2011. Filed under Editorial. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

Pride Card Deals

loading...

LGBT Weekly Digital Magazine

© 2017 LGBT Weekly. All Rights Reserved. Log in - Website by BluSkye Group