Indian Spiced Shrimp

Holiday 2008
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food and drink

BY: Heather Trim

Spoon over basmati rice or serve with good-quality naan. This fast stir-fry is quicker than takeout. Taste the jalapeño beforehand, as spiciness varies.

One 340-g package frozen uncooked large shrimp
1 tbsp (15 mL) vegetable oil
½ small onion, thinly sliced
½ to 1 jalapeño, seeded and minced
1-inch (2.5-cm) piece peeled ginger, minced
2 garlic cloves, minced
1 tsp (5 mL) garam masala
½ tsp (2 mL) chili powder
¼ tsp (1 mL) salt
½ lemon
⅓ cup (75 mL) chopped coriander

1. Thaw shrimp and peel. Heat oil in a large frying pan over medium-high heat, add onion and stir-fry 2 to 3 minutes. Add jalapeño, ginger and garlic and continue to cook until onion is soft, 1 to 2 minutes, adjusting heat as necessary.

2. Add shrimp and seasonings and stir-fry until shrimp are pink and cooked through, 2 to 4 minutes. If pan starts to look dry, squeeze in a little lemon juice. Stir in coriander and a little more lemon juice if needed.

Serves 2 to 3