Ingredients for Shrimp Vindaloo
- Fresh Ginger
- 1/4 teaspoon salt
- Dry Mustard
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Ground Turmeric
- Ground Red Pepper
- Ground Cinnamon
- Ground Cloves
- 2 tablespoons red wine vinegar
- Canola Oil
- Onions
- Garlic Cloves
- Reduced Sodium Fat Free Chicken Broth
- Golden Raisins
- Medium Shrimp
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How to Make Shrimp Vindaloo
- In a small bowl, whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (or more, to taste), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Set aside.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
- Add 1 medium onion, thinly sliced, and sauté for 2 minutes until softened.
- Stir in 2 tablespoons of ginger-garlic paste (or use the equivalent of 2 tablespoons grated fresh ginger and 2 tablespoons of minced garlic).
- Sauté for 20 seconds until fragrant.
- Add the spice paste from step 1.
- Cook for 30 seconds, stirring constantly, until fragrant.
- Stir in 1/2 cup of chicken broth and 1/4 cup of raisins.
- Simmer, uncovered, for 10 minutes, allowing the sauce to thicken slightly.
- Add 1 pound of shrimp, peeled and deveined.
- Cook for 4 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
- Serve immediately over warm basmati rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
23g
Fat
3g
Carbs
4g
