Shrimp Vindaloo
CATEGORIES
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 to 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 onion
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 pound medium shrimp, peeled and deveined
DIRECTIONS
  1. Combine first 9 ingredients in a small bowl.
  2. Add vinegar, stirring to form a paste; set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion, and saute for 2 minutes. Stir in 2 tablespoons ginger and garlic; saute for 20 seconds.
  5. Add spice paste; cook 30 seconds, stirring constantly.
  6. Stir in broth.
  7. Simmer, uncovered, 10 minutes.
  8. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.