1/4 tsp coriander
1 tbsp evoo
1 1/2 lbs shrimp, peeled, deveined and patted dry
crushed red pepper, to taste
Salt & pepper, to taste
2 tbsp minced shallot
5 large cloves garlic, minced
1 1/2 tbsp minced peeled ginger
2 tsp curry powder
1 28-ozcan plum tomatoes (with juices)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small zucchini, cut into 1/2 inch sticks
1/2 cup chopped cilantro
1 tbsp lemon juice
- heat oil in a large skillet over medium-high heat. add shrimp and crushed red pepper to taste and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. season with salt and pepper and set aside.
- to the pan add shallot, garlic, ginger, curry powder and the cumin and coriander. cook, stirring, until the shallot is lightly browned, about 1 minute. stir in tomatoes, and break them up with a spoon. add the peppers and zucchini. cook the mixture over medium heat, stirring, until the sauce is slightly thickened, 8 to 10 minutes.
- add the reserved shrimp, cilantro and lemon juice to the pan and heat through.