Five-Spice Shrimp Recipe
- 2 teaspoons olive oil
- 1 large onion, chopped
- 1-inch piece ginger
- 2 cloves garlic
- 1/8 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium tomatoes, pureed
- 1 pound large shrimp, shelled and deveined
- 2 1/2 cups cooked rice
- Coriander sprigs
- Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.
