Indian Shrimp with Ginger and Peas

Indian Shrimp with Ginger and Peas is a gluten free, dairy free, paleolithic, and primal main course. One serving contains 288 calories, 26g of protein, and 16g of fat. This recipe serves 4 and costs $2.89 per serving. A mixture of olive oil, turmeric, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Serious Eats has 93 fans. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Stir-Fried Shrimp with Snow Peas and Ginger, Stir-fried Shrimp With Snow Peas And Ginger, and Sesame Ginger Shrimp Salad with Snow Peas are very similar to this recipe.

Servings: 4

 

Ingredients:

1/2 teaspoon cayenne pepper

1/4 cup chopped cilantro

5 cloves garlic, peeled and sliced

2 inch long piece fresh ginger, peeled and diced

1 green bell pepper, seeded and diced

1 tablespoon lemon juice

4 tablespoons olive oil

3/4 cup peas (can be frozen)

1 pound shrimp, peeled and deveined

3 1/2 tablespoons tomato paste

1/2 teaspoon turmeric

Equipment:

food processor

frying pan

slotted spoon

pot

Cooking instruction summary:

Procedures 1 In a food processor, combine garlic, ginger, and three tablespoons of water. Process until becomes a paste. 2 In a large skillet, heat olive oil over medium high heat. Add shrimp and sautée until just turned pink, about 2 minutes depending on size. 3 Remove shrimp with a slotted spoon and set aside. 4 Add ginger garlic paste and turmeric to sauté pan. Sautée, stirring often, for 2 minutes. Add tomato paste, cilantro, green pepper, peas, lemon juice, cayenne pepper, and 3 tablespoons of water. Simmer for 2 minutes. 5 Season sauce with salt and pepper. Add shrimp back to pot and simmer until cooked through, about another 2 minutes. Correct seasoning if necessary. 6 Serve over basmati rice.

 

Step by step:


1. In a food processor, combine garlic, ginger, and three tablespoons of water. Process until becomes a paste.

2. In a large skillet, heat olive oil over medium high heat.

3. Add shrimp and sautée until just turned pink, about 2 minutes depending on size.

4. Remove shrimp with a slotted spoon and set aside.

5. Add ginger garlic paste and turmeric to sauté pan. Sautée, stirring often, for 2 minutes.

6. Add tomato paste, cilantro, green pepper, peas, lemon juice, cayenne pepper, and 3 tablespoons of water. Simmer for 2 minutes.

7. Season sauce with salt and pepper.

8. Add shrimp back to pot and simmer until cooked through, about another 2 minutes. Correct seasoning if necessary.

9. Serve over basmati rice.


Nutrition Information:

Quickview
287k Calories
25g Protein
15g Total Fat
10g Carbs
19% Health Score
Limit These
Calories
287k
14%

Fat
15g
24%

  Saturated Fat
2g
14%

Carbohydrates
10g
3%

  Sugar
4g
5%

Cholesterol
285mg
95%

Sodium
995mg
43%

Get Enough Of These
Protein
25g
52%

Selenium
55µg
80%

Vitamin C
45mg
56%

Manganese
0.74mg
37%

Phosphorus
277mg
28%

Vitamin E
4mg
28%

Copper
0.44mg
22%

Vitamin K
22µg
21%

Iron
3mg
20%

Calcium
188mg
19%

Zinc
2mg
18%

Magnesium
59mg
15%

Vitamin A
703IU
14%

Vitamin B12
0.84µg
14%

Potassium
401mg
11%

Fiber
2g
11%

Vitamin B6
0.22mg
11%

Vitamin B3
1mg
9%

Folate
34µg
9%

Vitamin B1
0.12mg
8%

Vitamin B2
0.09mg
5%

Vitamin B5
0.28mg
3%

covered percent of daily need
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