Category: Seafood
Rating: 3.71
Servings: 4


1 can peeled; diced tomatoes - (14 1/2
1 lb peeled; deveined shrimp - (medium
2 tablespoon canola oil
2 tablespoon lemon juice
2 medium garlic clove; peeled, and
1 coarsely chopped
1/2 teaspoon dried thyme; crushed
1 teaspoon paprika
1/4 teaspoon salt
1 cup finely chopped onion
1 piece fresh ginger - (1); peeled, and
1 cut in thin slivers
1/2 teaspoon ground cumin
1 freshly ground black pepper
1 small anaheim pepper; stemmed, seeded,
1 and thinly sliced
2 tablespoon finely chopped cilantro
1 hot cooked white or brown rice

Directions: How to Cook Garlicky Indian Shrimp

Drain tomatoes. Reserve pulp and juice separately. Put shrimp into a medium bowl. Combine oil, lemon juice, garlic, thyme, paprika and salt. Pour over the shrimp; refrigerate for 30 minutes. Heat a large skillet over medium-high heat. Add shrimp and marinade; cook, stirring, for 2 minutes. (The shrimp will not be completely cooked through at this point.) Remove from pan; set aside. Reduce heat to medium. Put onion and ginger into the pan with a couple of tablespoons of the reserved tomato juice. Cook 5 minutes. Add tomatoes, cumin, black pepper to taste and Anaheim pepper. Simmer 5 minutes. Put shrimp and any juices that have gathered around them into pan. Cook a few minutes, just until the shrimp are cooked through. Stir in cilantro and serve with rice. Yield: 4 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 The Seattle Times

Formatted for MasterCook by Susan Wolfe -

Converted by MM_Buster v2.0l.

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Recent comments and reviews for this recipe:

ahmz writes:

thanks for your really help me a lot in preparing food for my husband....hope to see more recipes soon

Posted on 24 Jan 2011, 03:07 ET

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