Quick shrimp curry with vegetarian couscous.
Chef Matt from Mott Community College joined us to cook up some quick shrimp curry. Check out the recipe:
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 red onion, sliced thin and quartered
- 1 (8 oz.) can tomato sauce
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 10 oz. frozen shelled shrimp, defrosted
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
STEPS
1. Heat oil and sauté onion at low temperature until golden.
2. Add tomato sauce, ginger, garlic and spices.
3. Bring to simmer.
4. Add a little water if too thick.
5. Add shrimp to sauce.
6. Simmer 3 minutes or until shrimp is cooked through.
7. Add a little lime juice just before serving and sprinkle with cilantro.
