Shrimp Vindaloo

Ingredients:

Paste:

• • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon salt

  • 1/2 teaspoon fresh ground black pepper

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon dry mustard

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground cardamom

  • 1 tablespoons red wine vinegar

Dish:

• • 3 tablespoons vegetable oil

  • 1 sweat onion, finely chopped

  • 3 cloves garlic, minced

  • 1 (14 ounce) can diced tomatoes

  • 1 lb large raw shrimp, peeled and deveined

  • 1 tablespoon fresh lemon juice

Preperation:

• 1. In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.

  2. Add oil to a big saucepan on medium heat.

  3. Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.

  4. Add in the paste and stir for 20 seconds.

  5. Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.

  6. Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.

  7. Add in the shrimp, stir to coat.

  8. Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.

  9. Add in lemon juice; stir and serve immediately over hot cooked rice.