CALORIE COUNT: 118
This recipe cleverly dodges the obvious where’s-the-garlic-butter question; instead, it imparts kicking flavor from the spices. There’s just a bit of butter, though. When choosing warm-water shrimp, such as king and tiger, buy organic ones from a certified fishery.
Serve with plenty of wilted spinach or a salad of lemon-dressed herb leaves.
Serves 2
Masala paste
2 teaspoons cumin seeds
1/2 cinnamon stick, broken
3 whole cloves
1 clove garlic, minced
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground turmeric
1 tablespoon vegetable oil
Shrimp
2 teaspoons butter
5 ounces/150g raw tiger shrimp, peeled and deveined
Juice of 1 lemon
A handful of fresh cilantro leaves, chopped
To make the masala paste, heat a pan. Put in the cumin, cinnamon, and cloves and toast for a minute, till fragrant. Remove from the heat and grind in a mini food processor. Add the garlic, salt and pepper, chili powder, turmeric, and oil and whiz to a paste. Add a splash of water if too thick. Melt the butter in a heavy pan, add the paste, and fry for 2 minutes. Add the shrimp and stir gently till pink, sticky, and cooked through. Top with the lemon juice and cilantro.
NB
SHRIMP DO CONTAIN CHOLESTEROL, BUT THE DIETARY TYPE DOES NOT HAVE A SIGNIFICANT IMPACT ON LEVELS OF CHOLESTEROL IN THE BLOOD.