Indian-Spiced Tomato-Almond Shrimp

Indian-Spiced Tomato-Almond Shrimp

Shrimp takes on classic flavors of India in a quick-cooking skillet dish. 4 servings

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

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) tomato sauce no salt added
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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 115mg;
  • Sodium 550mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 14g;
Percent Daily Value*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.