Shrimp Vindaloo

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1 1/2 tablespoons vinegar
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can tomatoes, drained and finely chopped
• 1 1/2 lbs large raw shrimp, peeled and deveined
• 1 tablespoon fresh lemon juice
• hot cooked rice

Recipe

• 1 in a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
• 2 add oil to a big saucepan; heat over medium heat.
• 3 add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
• 4 add in the paste and stir for 20 seconds.
• 5 quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
• 6 once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
• 7 add in the shrimp, stir to coat.
• 8 increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
• 9 add in lemon juice; stir and serve immediately over hot cooked rice.