2 pounds shrimp. peeled and deveined Marinade: 1/4 cup lemon juice 1/4 cup cider vinegar 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon cayenne pepper, or to taste Salt and freshly ground pepper to taste Sauce: 1/4 cup vegetable oil 1 teaspoon black mustard seeds 2 to 3 cloves finely chopped garlic 1 medium onion, finely chopped 4 to 6 ripe tomatoes, cored and coarsely chopped 2 tablespoons dark brown sugar Chopped cilantro and chopped, seeded jalapeño or other hot green chile for garnish (optional) Whisk together the ingredients for the marinade in a mixing bowl. Add the shrimp, tossing to coat evenly, and marinate at room temperature for 30 minutes. Heat the butter in a large heavy skillet over moderate heat until it is very hot and add the mustard seeds. Immediately add the garlic and onion and sauté, stirring frequently, until the onion is lightly browned, about 8 minutes. Drain the marinade from the shrimp and add it to the skillet along with the tomatoes and brown sugar. Cook, stirring frequently, for about 3 minutes. minutes. Add the shrimp and cook, stirring frequently, until the shrimp are pink and firm, about 3 to 4 minutes. Garnish with chopped cilantro and jalapeno if desired. Serves 4 to 6. From www.worldwiderecipes.com
Serves 4 to 6.
From www.worldwiderecipes.com
Nutritional Information:
10/12/2005
Free Forum Hosting
Important Announcement
