Monday, July 12, 2010

Shrimp Garam

When you diet, you want flavor, you NEED flavor since you're eating smaller appropriate portions, every bite counts so every bite must have flavor!
So I came upon this shrimp garam masala recipe. Oh my, its wonderful! So easy and relatively fast, serve over steamed long grain rice, or splurge and make jasmine rice! I froze the leftovers in portions and they thawed and reheated beautifully.

This is a simple, mild and basic garam masala recipe. Its seems to be one of those recipes where every family has their own. Adjust the components to your own taste. As always, fresh spices are best and fresh and freshly ground spices even better.
In the shrimp recipe, I didn't have garlic ginger paste, so I used equal parts fresh ginger root and garlic clove, mashed to a paste.

Garam masala

1 tbsp ground cumin
1 1/2 tbsp ground red chile
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp cinnamon
1/2 ground cloves
1/2 ground nutmeg

Shrimp Garam

1 onion, chopped
1 tbsp garlic ginger paste
1 tsp salt
1/2 tsp tumeric
1 tomato, finely chopped
2 lbs med shrimp, shelled and cleaned
1/4 c water
1 tsp garam masala
1 tbsp finely chopped cilantro

Saute onion and add ginger garlic paste, salt, tumeric, tomato. When onion is soft, add shrimp. When shrimp is pink, add water and garam masala, cook until thickened, stirring constantly but don't over cook shrimp. Serve over rice, garnish with cilantro. If you would like this dish spicier, add more red chili or even cayenne to suit your tastes. There is a lot of leeway in the spice area.
(Of course, since I am Asian, I added a dash of soy sauce)
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