Indian-Spiced Tomato-Almond Shrimp

 

1/4

cup slivered almonds

2

teaspoons canola or vegetable oil

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

1

can (15 oz) Muir Glen® organic tomato sauce

2

tablespoons 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.