This blog was created to collect recipes from our great big family. The name comes from a traditional family snack that consists of melting peanut butter and chocolate chips together, adding crispix cereal, and then coating the resulting nuggets of deliciousness with powdered sugar. This also happens to be David's start in the kitchen as a great cook.
When posting, please "label" your recipes as one of the following:
dessert, snack, appetizer, main course, breakfast, side, or salad.
Sunday, August 5, 2012
Shrimp with Zucchini (Jhinga aur ghia)
source: Madhur Jaffrey serves: 2-3 (we almost ate it all)
I highly recommend this one!
3/4lbzucchini 1 1/4 tsp Salt 1 lbshrimpwithout shells 5 Tbsp vegetable oil 6 cloves of garlic, peeled and finely chopped 1 cup cilantro finely chopped 1 fresh hot green chili, finely chopped ½ tsp ground turmeric 1 ½ tsp ground cumin ¼ tsp cayenne pepper 3 small canned tomatoes, chopped plus ½ cup liquid from can 1 tsp peeled and grated ginger 1 tbsp lemon juice
Julienne the zucchini into 4-inch strips. Put the strips in a bowl and sprinkle them with 1/4 teaspoon salt. Mix and set aside for 30 to 40 minutes. Then drain and pat dry. Put the shrimp on paper towels and dry. Heat the oil in frying pan over medium-high heat. When hot, put in the garlic and fry until medium brown. Add tomatoes and liquid and saute 4-5 minutes to reduce. Add shrimp and zucchini. Stir and saute until shrimp turn opaque. Add the coriander, chile, turmeric, cumin, cayenne, ginger, lemon juice and remaining teaspoon salt. Stir to mix and bring to a simmer. Cover, turn heat to low and simmer until shrimp is just done. Serve with basmati rice.
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