Shrimp Saag

Name: Shrimp Saag
Ingredients: 1 tablespoon olive or canola oil; 1 onion, finely chopped; 2 teaspoons minced fresh ginger; 2 cloves garlic, minced (2 teaspoons); 1/2 teaspoon cumin seeds; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; Pinch of ground cloves; 1 bay leaf; 1 cup clam broth or fish stock (approximately); 2 12-ounce bags fresh spinach, finely chopped (or 2 packages frozen); 1 1/2 pounds large shrimp, peeled and deveined; Salt and freshly ground black pepper; 3 tablespoons finely chopped cilantro or parsley, for garnish

16 ingredients

9 steps

Ingredients

1 tablespoon olive or canola oil
1 onion, finely chopped
2 teaspoons minced fresh ginger
2 cloves garlic, minced (2 teaspoons)
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Pinch of ground cloves
1 bay leaf
1 cup clam broth or fish stock (approximately)
2 12-ounce bags fresh spinach, finely chopped (or 2 packages frozen)
1 1/2 pounds large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 tablespoons finely chopped cilantro or parsley, for garnish

Directions

1

Heat the oil in a saute pan.
2

Add the onion, ginger, garlic, spices, and bay leaf, and cook over medium heat for 3 minutes, or until soft but not brown.
3

Add the clam broth and bring to a boil.
4

Stir in the spinach and cook for 10 to 15 minutes, or until the spinach is soft and mushy.
5

If the mixture dries out too much, add more clam broth.
6

Stir in the shrimp and simmer for 1 to 2 minutes, or until cooked.
7

Remove and discard the bay leaf.
8

Season with salt and pepper.
9

Transfer to a serving dish, garnish with the cilantro, and serve at once.