Shrimp Vindaloo

Name: Shrimp Vindaloo
Ingredients: 2 teaspoons minced peeled fresh ginger; 1/2 teaspoon salt; 1/2 teaspoon dry mustard; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 - 1/2 teaspoon ground red pepper; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 tablespoon red wine vinegar; 1 tablespoon canola oil; 1 1/2 cups chopped onions; 2 tablespoons minced peeled fresh ginger; 3 garlic cloves, minced; 1 1/4 cups reduced-sodium fat-free chicken broth; 2 tablespoons golden raisins, chopped; 1 lb medium shrimp, peeled and deveined

17 ingredients

4 steps

Ingredients

2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 - 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onions
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups reduced-sodium fat-free chicken broth
2 tablespoons golden raisins, chopped
1 lb medium shrimp, peeled and deveined

Directions

1

Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
2

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 2 minutes. Stir in 2 tablespoons ginger and garlic; saute for 20 seconds.
3

Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
4

serve over basmaati rice.