Spice Crusted Shrimp with Cucumber Yogurt Sauce and Onion, Tomato, Italian  Pepper and Buttercup Squash Sauté over White Rice

 

can be done with chicken thighs or pork

 

 

originally this is a recipe for the grill.  i used a cook sprayed skillet and high heat.  you can use your grill or your broiler.  it was way too hot in my kitchen for the broiler.

 

it is fast, easy, tasty and if you use chicken or pork not expensive.

 

1lb shrimp peeled, left in 1T salt to 1 cup of water for 30 mins. 

2 t olive oil

2 t ground coriander

2 t ground cumin,

2 t paprika

1 t garlic powder

1 t ground ginger.

 

drain shrimp, dry.  mix with oil. add oiled shrimp to a bowl in which you mixed up the spices.  i don’t add extra salt since the shrimps were soaked in salt water.  let rest in refrigerator for 30 mins, or all day, if you have the time, other wise sauté in a hot skillet sprayed with cook spray.  or thread on skewers and grill or broil.

 

to go with the spicy shrimp i made cucumber yogurt. 

 

1 cucumber

6oz container of fat free plain yogurt

 

peeled cuke cut in two, then cut in two lengthwise and scoop out seeds.  then i sliced the cuke paper thin, sprinkled with salt and let sit 30 mins.  lots of water!  squeezed it all out and added the yogurt, stirred it up well and refrigerated it.  no seasonings even.  salt, ground pepper and dill are good if you want and have.

 

then for a vegetable sauté. 

 

2 cups ¼” diced tomatoes

2 cups ¼” diced onion

1 cup ¼” diced italian pepper.

1T minced garlic

2 cups diced a butter cup or butter nut squash into ½” dice. 

1T olive oil.

½ cup butter milk/ milk/ yogurt/or the liquid from the cucumber

using the same skillet i used for the shrimp, without washing it out, sauté onion and garlic till translucent.  added tomato, pepper and the squash.  scrape out all the left over spice clinging to the sides of the bowl that held the shrimp. again i didn't add any additional seasonings.  if you want use ¼ teaspoon of the same spices as the shrimp.  let them cook for 2 mins and then add the liquid when the veges are almost dry.

 

serve over white rice.  nice crusty bread would work too.  add a salad and a desert and it will definitely work for 4.  a rice pudding or a tapioca pudding goes well as an ending.

 

serves 2 to 4.  if you like lots of shrimp, use more!

 

 i plan to try this recipe using chicken thighs, skinned and boned and cut in bite size pieces.  next i will try it with chic thighs.  pork would work well too.