finely chopped (shallots may be replaced with small onions)
Homemade Shrimp Masala*
raw, peeled and de-veined, fresh or frozen, thawed
Few drops, as needed
In a medium pan, over medium-low heat, add oil, curry leaves, garlic and shallots. Sauté for one minute; add tomatoes and homemade shrimp masala and sauté for 5 to 6 minutes. You may sprinkle a few drops of water if the mixture becomes too dry.
Add shrimps and mix well, cook for 3 to 4 minutes, or until the tails of the shrimp start to curl.
Place cooked shrimp in a plate and top with sautéed beetroots.**
* Homemade Shrimp Masala
1⁄4 tsp. Fennel Seeds
1⁄4 tsp. Kalonji Seeds (Black Nigella Seeds)
1⁄4 tsp. Cumin Seeds
1⁄4 tsp. Coriander Seeds
1/8 tsp. Turmeric Powder
1 tsp. Red Pepper, crushed
In a microwave-safe plate, combine all the spices except turmeric and red crushed pepper. Dry roast the spices on high for 35 to 40 seconds. Remove from microwave and set aside to cool.
Using a coffee or spice grinder, add dry roasted spices and coarse grind. In a bowl, add ground spices, red pepper and turmeric; mix thoroughly.
**Sautéed Beetroot Ingredients:
1 small Beetroot
3 cups Water
Cooking Oil Spray
1⁄2 tsp. Cumin Seeds
In a medium pot, over medium high heat, add 3 cups water and boil beets for 20 to 25 minutes or until cooked. Set aside cool. Peel beets and cut into 1⁄4 inch cubes.
In a small non-stick pan, over medium high heat, evenly spray cooking oil for 2 seconds; add cumin seeds; Once it sizzles, add beet cubes to the pan. Sauté for 2 minutes and remove.
Nutrition Facts (includes shrimp masala and sautéed beetroot recipes) :
Serving Size: 1 serving (56g), Servings: 4, Amount Per Serving: Calories 100, Fat Calories 40, Total Fat 4.5g (7% DV), Sat. Fat 0g (1% DV), Trans Fat 0g, Cholesterol 70mg (23%DV), Sodium 250mg (10% DV), Total Carbohydrates 5g (2% DV), Dietary Fiber <1g (3%),Sugars 2g, Protein 11g, Vitamin A 4%, Vitamin C 8%, Calcium 4%, Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.