Ingredients
1
pound uncooked large shrimp, (about 16), peeled and deveined
1/2
cup slivered almonds, ground
1/4
cup half-and-half
1
teaspoon cumin seed, ground
1/2
teaspoon salt
1/2
teaspoon whole cloves, ground
1/2
teaspoon black peppercorns, ground
1/4
teaspoon cardamom seeds, (removed from pods), ground
2
tablespoons finely chopped fresh cilantro
2
tablespoons vegetable oil
1/2
cup tomato sauce
Preparation
Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.
