If you love fresh, succulent, shrimp with a touch of spice, this dish will hit the spot! Fresh tomatoes are sautéed with onions and garlic to create a spicy sauce with a touch of tangy flavor from fresh tamarind. Cilantro and scallions add an earthy flavor to this dish which tastes best served with Indian naan or on a bed of wild rice or quinoa. Watch out! The shrimp is so scrumptious, you will find your family stealing it straight out of the pot, before you can serve it!
1 lb shrimp, shelled and deveined
2 tbsp peanut oil
2 small onions
3/4 cup finely chopped tomatoes
2 large cloves, garlic
2 tbsp fresh chopped cilantro
1 small scallion, finely chopped
For the marinade:
2.5 tsp ginger-garlic paste
3/4 tsp garam masala
3/4 tsp chili powder
1/2 tsp ground fennel or ground coriander-cumin powder
1/4 -1/2 tsp turmeric
2 tbsp tamarind extract*
1 tsp salt or to taste
*Soak tamarind in about 3 tbsp of warm water for a few minutes. Gather up the tamarind and using the fingers and palm of the hand, squeeze tightly, to extract the concentrated juice into a medium bowl. You will need about 2 tbsp of this extract. Refrigerate the remaining tamarind in a small, glass, air-tight container. (Will last for up to 1-2 weeks, depending upon humidity)
- Mix ingredients for marinade and apply to cleaned, shelled and deveined shrimp.
- Set aside marinated shrimp.
- In a thick bottomed saucepan, heat oil.
- When oil is hot, add the garlic, sauteing until a light golden brown. Watch for signs of burning and adjust heat as required.
- Add the diced onions, sauteing until soft and translucent, about 5-7 minutes
- Now add the fresh chopped tomato, and chopped cilantro, stirring until both blends in with the onion, and the mixture becomes one homogeneous mass.
- Now add the marinated shrimp, stirring gently until coated with the onion-tomato mixture in the pan, about 2 minutes, until shrimp begins to turn opaque, with a pink tinge.
- Add about 4 oz of water, stirring gently, bring to a full boil for a minute or so until heated through and switch off the heat. Be careful that shrimp is not overcooked, but at the same time make sure it is cooked through.
- Serve hot, garnished with fresh, chopped scallions
Registered Dietitian’s tip: Many folks tend to shy away from shrimp secondary to its notorious cholesterol content. 3 oz. or approximately 85 grams of cooked shrimp provide approximately 179 mg of dietary cholesterol and very little total as well as saturated fat, ( assuming you do not fry these in butter, in which case all bets are off!), while also supplying small amounts of healthy, unsaturated fats. It is worth noting that since saturated and trans fats have a much greater impact on your blood cholesterol levels compared to dietary cholesterol itself, and since shrimp has very little, if any saturated fat, moderate amounts of shrimp and other forms of shell-fish may be included in an overall healthy diet.
Disclaimer: All the content on this blog is strictly for informational purposes only, and should not be construed as medical advice. Please consult your doctor or registered dietitian for recommendations tailored to your unique needs.