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Ingredients
2 pounds medium shrimp, peeled
1 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon cumin
2 teaspoons ground coriander
1 ½ teaspoons Hungarian paprika
1 10-ounce package frozen peas
½ cup plain yogurt
1 teaspoon salt
2 tablespoons chopped fresh coriander
Nutritional analysis per serving (4 servings)
16 grams carbs; 369 milligrams cholesterol; 350 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 854 milligrams sodium; 51 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a quart of water to boil and add the shrimp and the turmeric. Cook three to four minutes, then drain the shrimp, reserving the cooking water.
- Step 2
Heat the oil in a large, heavy skillet and saute the onion for about 10 minutes, until it is lightly browned. Add the garlic and cook for half a minute.
- Step 3
Turn down the heat and add the cumin, coriander and paprika. Cook 10 seconds, stirring, then add a cup of the shrimp cooking water. Cook 10 minutes, then add remaining shrimp cooking water and continue to simmer, stirring occasionally, until sauce is thick (about 20 minutes).
- Step 4
Add shrimp and peas and heat through. Stir in the yogurt and heat it through. Correct seasoning, sprinkle shrimp with coriander and serve.
Private Notes
Comments
Made this with 1 lb of shrimp instead of 2, reduced liquid by half but kept spices, onion and garlic as recipe called for. Very bland -- a bit too mild. Needed some sort of acid, perhaps lime juice? I did not have fresh coriander so I added chopped parsley. I served it over shirataki spaguetti noodles which was a mistake because even though I "dried" the noodles beforehand in a non-stick pan, the result was still too watery.
Use half the broth
Made this with 1 lb of shrimp instead of 2, reduced liquid by half but kept spices, onion and garlic as recipe called for. Very bland -- a bit too mild. Needed some sort of acid, perhaps lime juice? I did not have fresh coriander so I added chopped parsley. I served it over shirataki spaguetti noodles which was a mistake because even though I "dried" the noodles beforehand in a non-stick pan, the result was still too watery.