Shrimp Vindaloo - cooking recipe

Ingredients
    2 teaspoons minced peeled fresh ginger
    1/2 teaspoon salt
    1/2 teaspoon dry mustard
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon ground turmeric
    1/4 - 1/2 teaspoon ground red pepper
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1 tablespoon red wine vinegar
    1 tablespoon canola oil
    1 1/2 cups chopped onions
    2 tablespoons minced peeled fresh ginger
    3 garlic cloves, minced
    1 1/4 cups reduced-sodium fat-free chicken broth
    2 tablespoons golden raisins, chopped
    1 lb medium shrimp, peeled and deveined
Preparation
    Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
    Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 2 minutes. Stir in 2 tablespoons ginger and garlic; saute for 20 seconds.
    Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
    serve over basmaati rice.

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