>From the Betty Crocker website...


Almond-Coated Shrimp (Moghalai Jhinga)

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

Prep Time:20 min 
Start to Finish:55 min 
Makes:4 servings 

1       pound uncooked large shrimp, (about 16), peeled and deveined
1/2cup slivered almonds, ground
1/4cup half-and-half
1teaspoon cumin seed, ground
1/2teaspoon salt
1/2teaspoon whole cloves, ground
1/2teaspoon black peppercorns, ground
1/4teaspoon cardamom seeds, (removed from pods), ground
2tablespoons finely chopped fresh cilantro
2tablespoons vegetable oil
1/2cup tomato sauce

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.

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.

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.

~~~***Rhonda G in Missouri***~~~

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