Shrimp Saute with Dill and Cilantro

This was one of those quick recipes I came up with. I didn’t think about it much as I made it up.

I had a large bunch of dill in my fridge and wanted to use some up. I took out the jumbo shrimp from the freezer to thaw them out.

I kept it simple and marinated the shrimp in coriander powder and my super flavorful garam masala. I then sauteed the shrimp with onion, ginger and tomatoes. Curry leaves, dill and cilantro bring loads of flavor to this simple dish. It came out unbelievably delicious. While I was making the shrimp, I was thinking of what to make with it to make the meal balanced and healthier. I love rice with shrimp and I decided to make some with spinach and broccoli rabe. It was green in color and looked fabulous with the red shrimp.

While I was finishing up the meal, my daughter and her friend were playing and asked me if the friend could stay for dinner. I stopped and told the friend she could but she would have to eat what ever is for dinner. She said fine and I asked her to come up to the stove to look at the shrimp and the green rice.

As we sat down for dinner, I served my daughter a good amount of shrimp and rice and told her friend I would give her a little bit and if she liked it, I will give her more. She looked skeptical and I reminded her she promised me to try and eat whatever I gave her. Although nothing was spicy, I was still a bit worried about all the different flavors going on in both the dishes.

The meal was a big success and the girls finished everything on their plates. It makes me so happy when kids eat a well balanced meal.

Try this shrimp- you will love it…

• 1 pound large shrimp, cleaned and deveined
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 2 teaspoons salt

Sprinkle the shrimp with the coriander, garam masala and salt. Keep aside.

• 2 tablespoons extra light olive oil
• 1 large yellow onion, sliced
• 1 tablespoon ginger, grated
• 7 to 8 curry leaves
• 1 cup fresh or crushed tomatoes
• Salt
• 1/3 cup fresh dill, chopped
• ½ cup fresh cilantro, chopped
• Juice of one lemon

Heat a wok-like pan and add the olive oil. Add the onion and ginger and sauté on a medium high heat for 3 to 4 minutes. Add the curry leaves and sauté for 2 to 3 minutes. Add the tomatoes and sauté on a medium heat for 6 to 7 minutes. Add the shrimp and sauté for a minute on each side. Take out and keep aside. Saute the mixture for another 4 to5 minutes. Add the cilantro and dill and return the shrimp to the pan. Check for seasonings. Cook for another minute or two and do not over cook the shrimp. Sprinkle the lemon juice and serve with rice.