Five-spice Shrimp
2 Tsp Olive Oil
1 Lg 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 Med Tomatoes, Pureed
1 Lb Lg Shrimp, Shelled & Deveined
2½ 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 & Garlic Into A Paste; Add It & Remaining Spices & Tomatoes To Pan; Simmer 5 Minutes.
In A Separate Pan, Sauté Shrimp 30 Seconds. Add Sauce & Stir Continuously On High Heat, 2 - 3 Minutes, Until Most Of The Liquid Evaporates.
Serve Over Rice & Garnish With Coriander.
Makes 4 Servings.