This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I'm going to break one of the rules of the trade here. Im going to tell you some of the secrets of improvisation. Just remember it's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own."
The key to this dish is a very hot pan. The marinated shrimp will come out of the refrigerator cold, and when they are added to the pan they will cool the skillet and the oil. That's an advantage, because it gives you time to get the shrimp spread out in the pan so that they cook evenly. After about 6 minutes the pan will have reheated to the point where the shrimp are about half way cooked and they are slightly crisp on the first side. As they are turned over, the pan heats more and the second side cooks faster. Ten minutes total is just long enough to cook the shrimp through and wilt the onions.
To add flavor or tenderize a food, it is often immersed in a seasoned liquid for a period of time. It is usually covered and refrigerated during the process. Most marinades are made with acidic ingredients (citrus juice, vinegar, wine, etc.) because the low pH helps break down foods.
The acids can also react with the container, so foods should be marinated in non-reactive dish such as ceramic, glass or stainless steel or in a plastic bag.
Servings = 4 | Serving size =4 ounces shrimp with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers - try the leftover shrimp on sandwiches! Note that active cooking time does not include marinating time. Mix the shrimp in the marinade the night before or at least the morning that you plan to make this.
Serve with Brown Rice
|1 Tbsp||fresh ginger (minced)|
|1/2 cup||non-fat yogurt|
|1/2 tsp||ground cumin|
|1/4 tsp||ground coriander|
|1/4 tsp||turmeric powder|
|1/8 tsp||cayenne pepper|
|1/4 tsp||garam masala|
|1/8 tsp||ground cloves|
|fresh ground black pepper (to taste)|
|1 Tbsp||no salt added tomato paste|
|1 lb||shrimp (peeled and deveined)|
|1 large||onion (sliced thinly)|
|1 Tbsp||olive oil|
Place the ginger, lemon juice, yogurt, cumin, coriander, turmeric, cayenne, garam masala, cloves, salt, pepper, and tomato paste in a bowl.
Add the shrimp and onions to the spice and yogurt mixture and toss until well coated.
Let the shrimp, onions, spices and yogurt mixture marinate for at least 8 hours in the refrigerator.
When ready to cook, place a large skillet over high heat.
Add the olive oil.
When the oil is hot, add the shrimp, onions, spices, and yogurt mixture to the pan.
Spread out the shrimp so that each shrimp is lying on its side in the pan and each is touching the bottom of the pan.
Cook for about 6 minutes. Shake the pan slightly every couple minutes to keep the sauce well blended and to ensure it heats through.
Turn the shrimp over and cook on the other side for about 4 minutes. Shake the pan every couple of minutes to ensure the sauce (yogurt, onions, and spices) heats through.
Serve over brown rice.
Serving size = 4 ounces shrimp with sauce
Servings = 4
Amount Per Serving
|Calories 222||Calories from Fat 53|
|% Daily Value|
|Total Fat 5g||10%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 17g||5%|
|Dietary Fiber 1g||7%|
|Vitamin A 5%||Vitamin C 21%|
|Calcium 11%||Iron 19%|
|Vitamin K 2 mcg||Potassium 457 mg|
|Magnesium 59 mg|