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