Indian-Spiced Tomato-Almond Shrimp

Shrimp takes on classic flavors of India in a quick-cooking skillet dish.

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( 5 Ratings)

5 Ratings

5 Stars 20%

4 Stars 20%

3 Stars 60%

2 Stars

1 Stars

Member Reviews ( 1 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 160
Fat 6g
Saturated Fat 1/2g
Sodium 550mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 115mg; 115%;
Sodium: 550mg; 550%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 8%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

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 no-salt-added tomato sauce

2: tablespoons finely chopped fresh cilantro

Directions

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.

Reviews

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1 - 1 of 1 Reviews View All

Posted 4/14/2009 2:30:06 PM REPORT ABUSE eageltonm said:

Rating:

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.

1 - 1 of 1 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 10/10/2012. NOTE: We do not include optional ingredients in our calculations.