Recipe for Garlicky Indian Shrimp 
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Yield:
4
Ingredients:
Amount Ingredient
1 can Peeled, diced tomatoes - (14 1/2 oz)
1 lb Peeled, deveined shrimp - (medium size)
2 tbl Canola oil
2 tbl Lemon juice
2 med Garlic clove peeled, and
Coarsely chopped
1/2 tsp Dried thyme crushed
1 tsp Paprika
1/4 tsp Salt
1 cup Finely chopped onion
1 x piece Fresh ginger - (1") peeled, and
cut in thin slivers
1/2 tsp Ground cumin
Freshly ground black pepper
1 sm Anaheim pepper stemmed, seeded,
and thinly sliced
2 tbl Finely chopped cilantro
Instructions:
Instructions: Drain tomatoes. Reserve pulp and juice separately.

Put shrimp into a medium bowl. Combine oil, lemon juice, garlic, thyme, paprika and salt. Pour over the shrimp; refrigerate for 30 minutes.

Heat a large skillet over medium-high heat. Add shrimp and marinade; cook, stirring, for 2 minutes. (The shrimp will not be completely cooked through at this point.) Remove from pan; set aside.

Reduce heat to medium. Put onion and ginger into the pan with a couple of tablespoons of the reserved tomato juice. Cook 5 minutes. Add tomatoes, cumin, black pepper to taste and Anaheim pepper. Simmer 5 minutes. Put shrimp and any juices that have gathered around them into pan.

Cook a few minutes, just until the shrimp are cooked through. Stir in cilantro and serve with rice.

Yield: 4 servings.

The Seattle Times

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