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.
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons garam masala
1 1/2 tablespoons canola oil
1 1/2 cups prechopped green bell pepper
1 cup prechopped onion
1/3 cup dry white wine
1/4 cup chopped cilantro, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
4 lime wedges
How to Make It
Sprinkle shrimp evenly with garam masala; let stand 5 minutes.
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.
I love this recipe! Left out the cilantro b/c I'm not a fan.... I love the tanginess of the lime and the sweetness of the garam masala. I used a frozen pepper mix. Very easy to make and amazingly tasty! Will definitely make again.