Shrimp Vindaloo

Shrimp Vindaloo Recipe
Randy Mayor
Although most people know this fiery stew as an Indian dish, it actually was created in the Portuguese-Indian colony of Goa. The name comes from two of the curry's key ingredients—vinho, which refers to wine vinegar, and alhos, which means garlic. The original Goan version was not as spicy, but as India adopted the dish as its own, the seasonings became hotter. Vindaloos are often made with meat, but this seafood version is pleasantly light. Serve over white or brown rice to cut the heat.

Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 26 %
Fat 5.9 g
Satfat 0.7 g
Monofat 2.4 g
Polyfat 1.9 g
Protein 25.3 g
Carbohydrate 12.5 g
Fiber 1.9 g
Cholesterol 127 mg
Iron 3.4 mg
Sodium 607 mg
Calcium 87 mg

Ingredients

2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped
1 pound medium shrimp, peeled and deveined

Preparation

Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.

April 2005
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