SHRIMP DO PIAZA (with onions and Indian spices, for four)

2 pounds large shrimp (31 to 40 per pound), peeled, deveined, rinsed under cold water and patted dry with paper towels

1 medium onion, peeled, halved lengthwise, then thinly sliced

2 tablespoons vegetable oil

1 tablespoon minced fresh jalapeno, including seeds

1 garlic clove, minced

1 teaspoon finely grated peeled fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon salt

1/8 teaspoon turmeric (optional)

1 plum tomato, cut into ½ inch dice

4 tablespoons plain whole milk yogurt

½ cup loosely packed fresh cilantro leaves, chopped

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1. Cook onion in oil in a 12- inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeno, garlic and ginger and cook, stirring, until the jalapeno is softened and garlic is golden, about 1 minute.  Add cumin, coriander, salt and turmeric (if you’re using it) and cook, stirring, until fragrant, about 1 minute.  Add tomato and yogurt and cook, stirring occasionally, until sauce thickens, 2 to 3 minutes.

2. Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes.  Remove the skillet from the heat and stir in half of cilantro.  Serve sprinkled with the remaining cilantro.

 

adapted from Gourmet Magazine, September, 2003