| Ingredients: 1 Pound(s) 16-20 shrimp, jumbo 1 Cup(s) diced tomato 1 Cup(s) chicken stock 2 Inch(s) shredded ginger 4 Clove(s) sliced garlic 2 Tablespoon(s) black mustard seeds 1 Cup(s) fresh spinach 1 Bunch(s) cilantro 2 Tablespoon(s) turmeric 40 curry leaves 1 Cup(s) steamed rice, basmati |
Directions:
1. Grind cumin seeds with the black mustard seeds. 2. Heat a sauté pan on medium heat and add 1 tablespoon extra virgin olive oil. Add ground spices with 2 tablespoons turmeric, 1 teaspoon chile pepper, garlic, ginger, curry leaves and chicken stock. Mix to combine. 3. Add tomatoes and stir so that everything is well combined. Allow to sauté for 5 minutes to melt the tomatoes. 4. Season the shrimp with salt and pepper. Once tomatoes have melted down, add the shrimp and spinach and let wilt while the shrimp cook. 5. Once the shrimp are cooked serve with basmati rice and garnish with fresh cilantro. The rice is made with chicken stock, onion, butter. |