Almond-Coated Shrimp (Moghalai Jhinga)

Almond-Coated Shrimp (<I>Moghalai Jhinga</I>)

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

Prep Time

20

Minutes

Total Time

55

Minutes

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Shrimp, considered humble fisherman’s food in India, is widely consumed because of its abundance along India’s three coastlines.
Success
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 135 ),
  • Total Fat 15 g
    • (Saturated Fat 3 g,),
  • Cholesterol 165 mg;
  • Sodium 670 mg;
  • Total Carbohydrate 6 g
    • (Dietary Fiber 2 g,
  • Protein 21 g;
Percent Daily Value*:
    Exchanges:
    • 3 Very Lean Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.