Saturday Stirrings

I am putting up this recipe especially for Fresh Girl, since it seems we both have a fondness for entrees with raisins! I had thought this was a curry dish, but I was wrong! Must have been thinking of the cumin.

It's a bit soupy, so white rice is highly recommended! Fresh green beans and bread would make good sides.

Once again, don't be frightened by the list of ingredients. This recipe is pretty quick, otherwise I wouldn't cook it. Just line all the seasonings up, grab your measuring spoons, and measure all of them at once. Only takes a couple minutes.

Shrimp Vindaloo

½ tsp salt
½ tsp dry mustard
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground red pepper
1 tbsp red wine vinegar
1 tbsp canola oil (we used vegetable)
1 ½ cups chopped onion
3 garlic cloves, minced
1 ¼ cups fat-free, less-sodium chicken broth
2 tbsp golden raisins, chopped (we used dark, left whole)
1 lb med. shrimp, peeled and deveined (we used cooked, frozen and thawed)

Combine all seasonings in small bowl. Add vinegar, stirring to form paste; set aside. Heat oil in large, nonstick skillet over med-high heat. Saute onion 2 minutes. Add garlic; saute 20 seconds. Add paste; stir constantly 30 seconds. Add broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp, cook 4 minutes until shrimp are done.

You can do more drooling over at the Fiddle's brain dump.