|
|
Curried Shrimp w/Zucchini
12 ounces of zucchini
1 teaspoon of salt
1 pound of jumbo shrimp, cooked
5 tablespoons of vegetable oil
4 garlic cloves, finely chopped
5 tablespoons of chopped cilantro
1 fresh green chile, deseeded and finely chopped
1/2 teaspoon of ground turmeric
1 1/2 teaspoon of ground cumin
a pinch of cayenne pepper
7 ounces of canned tomatoes, chopped
1 teaspoon of freshly grated ginger
1tablespoons of lemon juice
steamed basmati rice, to serve |
|
Cut the zucchini into small batons. Put into a colander and sprinkle with a little of the salt. Set aside for 30 minutes. Rinse, drain and pat dry. Spread the shrimp on paper towels to drain.
In a wok or a skillet, heat the oil over a high heat. Add the garlic. As soon as the garlic begins to brown, add the zucchini, cilantro, tomatoes, and their juices, ginger, lemon juice and remaining salt. Stir well and bring to a boil.
Cover and simmer over a low heat for about 5 minutes. Uncover the pan and add the shrimp. Increase the heat and simmer for 5 minutes to reduce the liquid to a thick sauce. Serve immediately with steamed basmati rice, garnished with lime wedges. Serves 4
  |
Basic-Recipes.com
| 
|