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Home > Recipes > Global Flavors > Indian-Spiced Tomato-Almond Shrimp

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Indian-Spiced Tomato-Almond Shrimp

Indian-Spiced Tomato-Almond Shrimp
Recipe Tip
Nuts about Almonds:
Almonds supply omega-3 fatty acids that may reduce the risk of heart disease. They're loaded with unsaturated fat, so don't go nuts with your portions.

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Based on 12 ratings

Shrimp takes on classic flavors of India in a quick-cooking skillet dish. From eatbetteramerica.
Prep Time:15 min
Start to Finish:15 min
makes:4 servings
1/4cup slivered almonds
2teaspoons canola or vegetable oil
1lb uncooked large shrimp, peeled, deveined
1teaspoon ground cumin
1/4teaspoon coarse ground black pepper
1/4teaspoon ground cardamom
1/8teaspoon ground cloves
1can (15 oz) Muir Glen® organic tomato sauce
2tablespoons finely chopped fresh cilantro
1.In food processor or blender, place almonds. Cover; process until almonds are finely ground.
2.In 10-inch skillet, heat oil over medium-high heat. Add shrimp; cook and stir 30 to 60 seconds, stirring constantly, just until shrimp turn pink. Remove shrimp from skillet.
3.In same skillet, add all remaining ingredients except cilantro. Cook over medium heat 2 to 3 minutes, stirring occasionally, until sauce is slightly thickened. Stir in shrimp; cook about 1 minute until thoroughly heated. Sprinkle with cilantro.
Nutritional Information
1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 160mg; Sodium 740mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 5g); Protein 20g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 6%; Iron 25% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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I liked the combination of flavors in this recipe but next time, I'd try cutting the amount of tomato sauce in half. The dish turned out too "soupy" when I used the full can.
Posted at 2:30 PM on April 14 2009 by eageltonm
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