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Shrimp Vindaloo Recipe

Sunday, November 29, 2009

                                                          Shrimp Vindaloo Recipe

Shrimp Vindaloo Recipe Ingredients

1 teaspoon ground turmeric

1 teaspoon salt

1 teaspoon freshly ground
black pepper

1 teaspoon red pepper flakes

1 teaspoon ground coriander

11⁄2 tablespoons cider vinegar 3 tablespoons vegetable oil

1 large onion, finely chopped

2 garlic cloves, minced One 28-ounce can peeled
tomatoes, drained and finely

1⁄2 teaspoon ground cumin

1⁄2 teaspoon dry mustard

1⁄2 teaspoon ground cinnamon

11⁄2 pounds large shrimp (12 to 15 per pound), peeled and deveined

1⁄2 teaspoon ground ginger 1 tablespoon fresh lemon

1⁄4 teaspoon ground cloves juice

1⁄4 teaspoon ground cardamom

Shrimp Vindaloo Recipe Cooking Description

1.In a small bowl, combine the turmeric, salt, black pepper, red pepper flakes, coriander, cumin, mustard, cinnamon, ginger, cloves, cardamom, and vinegar and mix until a smooth paste is formed. Set aside.

2.Heat the oil in a large saucepan set over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 4 minutes.

3.Add the spice paste to the pan and stir for 20 seconds. Immediately add the tomatoes and stir well, scraping up any brown bits from the bottom of the pan. When the mixture begins to simmer, reduce the heat to low, cover, and cook for 15 minutes, stirring often.

4.Add the shrimp and stir until they are well coated with the sauce. Raise the heat to medium and cook, stirring often, until the shrimp are firm and pink, about 3 minutes. Stir in the lemon juice and serve immediately.Shrimp Vindaloo Recipe


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