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March 2006 Issue
Almonds
by J. Sinclair
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The second recipe is a spicy ethnic dish from Figi that features shrimp and almonds. Enjoy it with hot rice on a cold day.

 

Shrimp With Cardamom & Almonds

  • 3 tbsp olive oil
  • 2 bay leaves
  • 1 3-inch piece cinnamon
  • seeds from 5 cardamom pods, crushed
  • 1.5 pounds large uncooked shrimp, shelled and deveined
  • 1 one-inch piece ginger, peeled and grated
  • 1 onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 tbsp flour
  • 3 tbsp ground almonds
  • 1/2 tsp ground turmeric
  • 2.5 cups coconut milk
  • 3 small hot green chiles (serranos), seeds & stems removed, chopped
  • 1 tsp sugar
  • salt to taste
  • 1 tbsp fresh lemon or lime juice
  • cilantro leaves, slivered almonds for garnish
Heat the oil in a skillet. Sauté for 2-3 minutes. Add the shrimp and cook for 2 minutes over low heat, stirring constantly. Remove the shrimp and set aside.

Add the ginger, onion, and garlic, and sauté until the onion is sort, about 3 minutes. Add the flour, almonds, and turmeric, and cook over low heat for 2 minutes, stiffing constantly. Add the coconut milk, chiles, and sugar, and simmer for 10 minutes. Return the shrimp to the curry, add salt to taste, and simmer for about 8 minutes.

Add the lemon or lime juice, stir, and remove from the heat. Remove the bay leaves and the cinnamon. Serve over rice garnished with the cilantro leaves and the almonds.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 

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