Servings: three to four.
This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor.
Serve with toasted pita, or even better, crisped pappadams.
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This was a great recipe. I agree with those who thought it was a bit bland as written and have a sure-fire way to naturally boost flavor. I used 4 cloves garlic, 2 Tbs ginger, 2 tsp cumin, replaced the spinach with Kale (brings a better texture), and 1 lb 16/20 shrimp (the larger size makes it heartier).
Without a doubt, the most important change is replacing the 1.5 cups of water with a RAPID SHRIMP STOCK from the reserved shells and heads. Simply add 2 tsp olive oil in a 12” aluminum or cast-iron pan over medium high heat for 5-7 minutes until they start to brown. Add 2.5 cups water, bring to a boil, and cook on medium-high for 10 minutes or until it is about 1.5 cups. No salt. More shrimp flavor. Nothing more to buy!
Made this dish the other night using 1 1/2 cups of vegetable broth instead of water; the dish was excellent and something we will definitely prepare again. The only complaint we had, was after the three initial servings, there was only a small portion left - my son enjoyed that portion as well! Great dish! Thank you for sharing.
I doubled the cumin and the cayenne to give it a little more zip. I also used kale instead of spinach and it was outstanding. Will definitely be making this one again.
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