SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 2.4 g
  • Cholesterol: 129.2 mg
  • Sodium: 142.8 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.0 g

View full nutritional breakdown of Shrimp Vindaloo calories by ingredient
Report Inappropriate Recipe

Shrimp Vindaloo

Submitted by: A_MASSIE

View the original recipe for Ferber's Authentic Chicken Vindaloo

Introduction

A slightly modified, but rather Authentic Indian recipe. I love Indian food, especially vindaloo but as I cannot eat chicken, I had to modify. A slightly modified, but rather Authentic Indian recipe. I love Indian food, especially vindaloo but as I cannot eat chicken, I had to modify.
Number of Servings: 2

Ingredients

    Vindaloo Sauce:
    1/4 tsp. cayenne pepper, ground
    1/2 tsp. cumin, ground
    1/4 tsp. coriander, ground
    1/4 tsp. turmeric, ground
    1/4 tsp. cardamom, ground
    3/4 tsp. mustard powder
    1/4 tsp. black pepper, ground
    1 tsp. ginger root, minced
    2 tsp. brown sugar
    1.5 tbsp. white vinegar
    1/2 cup water

    Other Ingredients:
    1 small onion, chopped
    4 garlic cloves, minced
    6 - 8 oz shrimp
    1 cinnamon stick (about 1/4 tsp ground)
    2 oz. tomato sauce
    1 Tbsp. parsley, chopped
    Salt, to taste (I never use salt in heavily spiced dishes)

Tips

Serve with naan and enjoy!


Directions

Serves 2.

First, mix the "Vindaloo Sauce" ingredients in a bowl. Set aside.

Brown onion in a skillet set at a medium heat until tender. Add the garlic and shrimp and continue to cook until the shrimp is almost done.

Add sauce mix from the bowl, tomato sauce and the cinnamon stick. Cover, and reduce heat to a low simmer. Simmer on low heat for about 10 minutes.

Remove cover. Simmer down uncovered for about 10 more minutes. You will see the color and texture change when the water has been reduced.

Add the parsley. Cover. Cook for another couple of minutes to soften. Remove from heat.

Serve over the rice of your choice. I usually use bismatti rice with peas







Great Stories from around the Web


Rate This Recipe