Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Find the peppery Indian spice blend garam masala in the spice aisle of large grocery stores. Try it on meat, poultry, broccoli, cauliflower, or potatoes. If you can't find garam masala, substitute equal parts ground cumin, pepper, cloves, and nutmeg. Ladle over basmati rice.

Melanie Barnard
Recipe by Cooking Light December 2006

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Yield:
4 servings (serving size: 1 cup shrimp mixture and 1 lime wedge)
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Ingredients

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Directions

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  • Sprinkle shrimp evenly with garam masala; let stand 5 minutes.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 5 minutes or until vegetables are crisp-tender. Add shrimp; sauté 3 minutes or until shrimp are done. Stir in wine, 3 tablespoons cilantro, salt, and black pepper. Cook 30 seconds. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.

Nutrition Facts

260 calories; calories from fat 29%; fat 8.4g; saturated fat 1g; mono fat 3.5g; poly fat 2.8g; protein 35.5g; carbohydrates 9.6g; fiber 2g; cholesterol 259mg; iron 4.5mg; sodium 405mg; calcium 112mg.
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