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Almond-Coated Shrimp (Moghalai Jhinga)

Shrimp combines with classic flavors of India for regal (moghalai) status.

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 (6) 5 Reviews
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  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.

EXPERT TIPS

Expert Tips

Shrimp, considered humble fisherman’s food in India, is widely consumed because of its abundance along India’s three coastlines.

Take extra care not to overcook shrimp. When shrimp changes from a raw blue-green color to pink and firm, it is at its juiciest best.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
165 mg
165 %;
Sodium
670 mg
670 %;
Total Carbohydrate
6 g
6 %
(Dietary Fiber
2 g
2 %
),
Protein
21 g
21 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
4%;
Calcium
8%;
Iron
18%;
Exchanges:
3 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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