Saturday, June 1, 2013

Fennel-Flecked Shrimp with Ground Ginger

While cleaning out our freezer, I happened to discover some shrimp that had been hiding there for who knows how long. This smoky, fennel-kissed dish was an easy weeknight meal (with just a bit of a time commitment browning the onions).

One year ago: Triple Coconut Muffins with Raspberry
Two years ago: Rhubarb Streusel Muffins
Three years ago: Tex-Mex!

Fennel-Flecked Shrimp with Ground Ginger (from 660 Curries)

1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
1 1/2 tsp coarse salt
1 tsp fennel seeds, ground
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 1/2 lbs large shrimp, peeled and deveined
1/4 cup mustard oil or canola oil
2 tsp black cumin seeds
6 black cardamom pods
1 large red onion, cut in half and thinly sliced
2 tbsp finely chopped cilantro

1. Combine cayenne, paprika, salt, fennel, ginger, and turmeric in medium bowl. Add shrimp, toss to coat, and refrigerate for 30 minutes to 1 hour.
2. Meanwhile, heat oil in large skillet over medium heat. Sprinkle in cumin seeds and cardamom pods and cook until smoky, 15 - 20 seconds.
3. Add onion and cook until soft and honey-brown, 15 minutes.
4. Raise heat to medium-high and add shrimp. Cook, stirring, for 2 minutes.
5. Pour in 1 cup water and bring to boil. Cook until shrimp are cooked, 3 - 5 minutes.
6. Sprinkle with cilantro and serve.

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