>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***~~~ ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ