This dish features garam masala, a flavorful blend of roasted and ground spices
used in Indian cuisine and now available in the spice section of most
supermarkets. Accompany the shrimp with bottled tomato chutney or fruit chutney
and a basket of warm flatbread. A mango smoothie with a plate of coconut
macaroons is the perfect dessert.
8 ounces uncooked large shrimp, peeled, deveined
1 zucchini, sliced into rounds
1 teaspoon garam masala seasoning
1 tablespoon butter
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lemon juice
1 6.3-ounce package garlic and herb
rice pilaf, cooked according to package instructions
Toss first 3 ingredients in bowl to blend. Sprinkle with salt and pepper. Melt
butter in medium skillet over medium-high heat. Remove zucchini from bowl; sauté
until slightly browned, about 1 minute. Add shrimp; sauté until opaque in
center, about 2 minutes. Remove from heat. Stir in cilantro and lemon juice.
Season with salt and pepper.
Divide rice between 2 plates. Spoon shrimp and zucchini over rice.
Makes 2 servings; can be doubled.
Main Course Recipes