Almond-Coated Shrimp (Moghalai Jhinga)

  • Prep 20 min
  • Total 55 min
  • Servings 4
Almond-Coated Shrimp (Moghalai Jhinga)

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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