Five Spice Shrimp
Who missed me?
(Quickly brushing away tumbleweeds)
I’ve been busy but I finally went grocery shopping which means – FOOD! I was ready for something new, something different, something….SPICY.
Turns out, this recipe is actually somewhat healthy. I realized that using so many spices brings out flavor without the extra calories. Who am I – Jillian Michaels?
I didn’t use the fresh coriander though. After mixing up green chiles for green beans a few years ago, I keep my herb/vegetable shopping to a minimum.
As spicy as this seems, I’d add a little more of the spices. Just a bit. Just a tad. Maybe a little salt too.
Serve with rice and enjoy!
- 2 teaspoons olive oil
- 1 large onion, chopped
- 1-inch piece ginger
- 2 cloves garlic
- 1/8 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium tomatoes, pureed
- 1 pound large shrimp, shelled and deveined
- 2 1/2 cups cooked rice
- Coriander sprigs
Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.
300 calories per serving, 4.9 g fat (0.8 g saturated), 35.4 g carbs, 2.1 g fiber, 26 g protein