by Linda Mac
(Halifax, Nova Scotia)

I brought these to a potluck supper last night as an appetizer, and watched out of the corner of my eye as a guest would eat one. EVERY time, the reaction was priceless. They would look around, then at the dish again, and spear another one! SUPER easy to make, and absolutely delicious. Remove shrimp from sauce, place on serving dish with toothpicks.

Recipe is from Epicurious, modified a little bit. I don't have very good fresh tomatoes here in Eastern Canada, so used canned. This makes them more "sauce-heavy" than the picture above shows, but they are still really good. Use 3 fresh tomatoes if you have 'em.

1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
1 tablespoon minced fresh jalapeño, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon turmeric (optional)
1 28-oz can tomatoes (drain liquid before using)
1 lb large shrimp in shell (21 to 25 per lb), PEELED and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped if desired

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes (mash, gently, so that they don't squirt juice all over the place!) and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 10 mins.

Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. For BEST flavour, leave the shrimp in and cook over low heat for another 10 mins or so. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.

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