• 50minutes
  • 175calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon cumin seed

  2. 1/4 teaspoon coriander seed

  3. 1 tablespoon extra-virgin olive oil

  4. 1 1/2 pounds large shrimp, peeled, deveined and patted dry

  5. 1/8 teaspoon crushed red pepper

  6. Salt & freshly ground pepper, to taste

  7. 2 tablespoons minced shallot

  8. 5 large cloves garlic, minced

  9. 1 1/2 tablespoons minced peeled ginger

  10. 2 teaspoon curry powder

  11. 1 28-ounce can plum tomatoes (with juices), chopped

  12. 1 red bell pepper, thinly sliced

  13. 1 green bell pepper, thinly sliced

  14. 1 small zucchini, cut into 2-1/2-inch-by-1/2-inch sticks

  15. 1/2 cup chopped fresh cilantro or parsley

  16. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.

  2. Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.

  3. Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.


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