Prep Time:20 min
Start to Finish:55 min
Makes:4 servings
1 pound uncooked large shrimp, (about 16), peeled and deveined
1/2 cup slivered almonds, ground
1/4 cup half-and-half
1 teaspoon cumin seed, ground
1/2 teaspoon salt
1/2 teaspoon whole cloves, ground
1/2 teaspoon black peppercorns, ground
1/4 teaspoon cardamom seeds, (removed from pods), ground
2 tablespoons finely chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup tomato sauce
- Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
- Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
- Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.