Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Cumin seeds 1 cn (28oz) plum tomatoes
1/4 ts Coriander seeds With juices, chopped
1 tb Olive oil 1 Red bell pepper, cored
1 1/2 lb Large shrimp, peeled, Seeded and thinly sliced
Deveined and patted dry 1 Green bell pepper, cored
1/8 ts Red pepper flakes Seeded and thinly sliced
Salt and pepper to taste 1 sm Zucchini, scrubbed
2 tb Shallots, minced Cut in 2 1/2" by 1/2" sticks
5 lg Garlic clove(s), minced 1/2 c Cilantro or parsley, chopped
1 1/2 tb Ginger, minced 1 tb Lemon juice
2 ts Curry powder

In a small dry skillet over medium-high heat, toast the cumin and
coriander seeds, shaking the pan, for 30-40 seconds, or until
fragrant. Let cool and crush with the bottom of a heavy pan.

In a large heavy skillet, heat oil over medium-high heat. Add shrimp
and red pepper flakes and saute for 2-3 min, or until the shrimp turn
bright pink. With a slotted spoon, transfer shrimp to a plate. Season
with salt and pepper and set aside.

Add shallots, garlic, ginger, curry powder, and crushed cumin and
coriander seeds to the skillet. Cook, stirring, for 1 min, or until
the shallots are lightly browned. Stir in tomatoes, bell peppers, and
zucchini. Cook the mixture, stirring often, over medium heat, for
8-10 min, or until the sauce is slightly thickened. Add the reserved
shrimp, cilantro or parsley, and lemon juice to the skillet and heat
through.

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 173

Browse by categories