28 July 2009

Shrimp in tomato sauce

Makes 4 servings

1 lb frozen, raw, deveined, shelled shrimp
Juice of 1 lime
1/2 tsp ajwain seeds
1 tbsp minced garlic
3 small tomatoes chopped (1 14.5oz can of diced tomatoes, no salt)
1 inch piece of ginger minced
1/4 tsp ground black pepper
1 tsp crushed red pepper
1/2 cup of chicken stock
pinch of turmeric
salt to taste

Defrost the shrimp in warm water and marinate in lemon juice, ajwain seeds, salt for a hour. Heat 2 tbsps of oil, add garlic and cook until you can smell it - about 1 min. Add tomatoes, ginger, salt (remember there is salt in the marinade so don't salt too much at this point), red pepper, turmeric and chicken stock. Simmer for 5 - 6 minutes. Add shrimp and marinade and cook for another 6-8 minutes until just cooked through.

The picture shows the sauce served over quinoa. Recipe has been adpated from Ismail Merchant's Passionate meals.

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