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:
covered percent of daily need
