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Tuesday, March 6, 2012

Indian-spiced Tomato-Almond Shrimp 180 calories per serving!

This recipe is also from and takes 15 minutes to prepare!

We added quartered fresh mushrooms and chunks of red pepper after removing the shrimp at the end of step 2 below.  This was really great served with some pine nut couscous! Only takes 5 minutes!!!

1/4 cup slivered almonds
2 teaspoons canola or vegetable oil (we actually used EVOO)
1 lb uncooked large shrimp, peeled, deveined
1 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves (we used allspice)
1 can (15 oz) organic tomato sauce
2 tablespoons finely chopped fresh cilantro (we left this out because it was the only ingredient we didn't have in the house and we were too lazy to run and get it)

1. In a food processor or blender, place almonds.  Cover; process until almonds are finely ground.
2.  In a 10-inch skillet, heat oil over medium-high heat.  Add shrimp; cook and stir 30-60 seconds, stirring constantly, just until shrimp turn pink.  Remove shrimp from skillet.
3. (This is where we added some red pepper and mushrooms)In the same skillet, add all remaining ingredients except cilantro.  Cook over medium heat 2-3 minutes, stirring occasionally, until sauce is slightly thickened.  Stir in shrimp; cook about 1 minute until thoroughly heated.  Sprinkle with cilantro.

This makes 4 servings and each serving is said to have 180 calories!
Click here to find the original recipe on

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