Shrimp vindaloo

Dinner tonight, April 14, 2015
Dinner tonight, July 14, 2013
Oh my, that was so delicious, extremely tasty, but be careful not make it to hot. You can adjust it by adding less of ginger, garlic and red pepper.
4 Servings

  • 2 teaspoons minced peeled fresh ginger
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ to 1/2 teaspoon ground red pepper
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon canola oil
  • 1 ½ cups chopped onion
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 ¼ cups fat-free, less-sodium chicken broth
  • 2 tablespoons golden raisins, chopped
  • 1 lb. medium shrimp, peeled and deveined

1) Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.

2) Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.

(serving size: about 3/4 cup)

Nutritional notes:
Amount per serving
Calories: 208
Calories from fat: 26%
Fat: 5.9g
Saturated fat: 0.7g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 1.9g
Protein: 25.3g
Carbohydrate: 12.5g
Fiber: 1.9g
Cholesterol: 127mg
Iron: 3.4mg
Sodium: 607mg
Calcium: 87mg

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