FIVE-SPICE SHRIMP

2 tsp olive oil
1 large onion, chopped
1-inch piece ginger
2 cloves garlic
1/8 tsp chili powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
2 medium tomatoes, pureed
1 lb large shrimp, shelled and deveined
2 1/2 cups cooked rice
Coriander sprigs

Heat oil in a large sauté pan over medium-­high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.

Source:
Self


With long life will I satisfy him, and shew him my salvation. Psalm 91:16 (KJV)