Shrimp Vindaloo

Name: Shrimp Vindaloo
Ingredients: 1 teaspoon ground turmeric; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 teaspoon red pepper flakes; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon dry mustard; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1 1/2 tablespoons cider vinegar; 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 (28 ounce) can tomatoes, drained and finely chopped; 1 1/2 lbs large raw shrimp, peeled and deveined; 1 tablespoon fresh lemon juice; hot cooked rice

19 ingredients

9 steps

Ingredients

1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 1/2 tablespoons cider vinegar
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 (28 ounce) can tomatoes, drained and finely chopped
1 1/2 lbs large raw shrimp, peeled and deveined
1 tablespoon fresh lemon juice
hot cooked rice

Directions

1

In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
2

Add oil to a big saucepan; heat over medium heat.
3

Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
4

Add in the paste and stir for 20 seconds.
5

Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
6

Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
7

Add in the shrimp, stir to coat.
8

Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
9

Add in lemon juice; stir and serve immediately over hot cooked rice.