Shrimp Masala with Peppers and Tomato Stew
Shrimp Masala with Peppers and Tomato Stew
Ingredients
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small chili pepper, seeded and cut into thin strips
- 1 onion, cut into thin strips
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (15 ml) smoked chili powder
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) sherry vinegar
- 1/4 cup (60 ml) water
- 2 tomatoes, chopped
- Grated zest of 1 lime
- Salt and pepper
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1/2 teaspoon (2.5 ml) ground coriander
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) smoked chili powder
- 1 1/2 lb (675 g) medium raw shrimp, shelled, with or without the tail
- 2 tablespoons (30 ml) vegetable oil
- Juice of 1/2 lime
- Salt
Instructions
- In a saucepan, brown the peppers, chilli and onion in the oil for 3 to 4 minutes over high heat. Add the pepper and vinegar. Toss to coat and cook for 1 minute. Add the water, tomatoes and lime zest. Season with salt and pepper. Bring to a boil, cover and simmer over low heat for 30 minutes. Adjust the seasoning. Fifteen minutes before the end of cooking, prepare the masala and the shrimps.
Shrimp Masala with Peppers and Tomato Stew