BEGINNER ALMOND SHRIMP
Serves 4.
Note: Raghavan Iyer recommends this simple preparation to newcomers nervous about spices. The Bangala garam masala (an East Indian sweet blend) keeps, tightly sealed, for up to 2 months.
• 1/2 tsp. Bangala garam masala (see directions below)
• 2 tbsp. canola oil
• 1/4 c. slivered blanched almonds, ground
• 4 medium-size cloves garlic, finely chopped
• 1 large tomato, cored and finely chopped
• 1/2 tsp. cayenne (ground red pepper)
• 11/2 tsp. coarse kosher or sea salt
• 1 tsp. granulated sugar
• 1 lb. large shrimp, peeled and deveined
• 1/2 c. heavy cream
• 2 tbsp. finely chopped fresh cilantro
Directions
To make Bangala garam masala: In a spice or coffee grinder, combine 1 teaspoon whole cloves, 1 teaspoon cardamom seeds (green or white) and 4 cinnamon sticks, broken up. Grind until mix resembles coarsely ground black pepper. Sift through a fine mesh strainer and repeat with coarse pieces until you have 3 tablespoons of spice mix (you will only be using a little bit for this recipe).
To prepare the shrimp: Heat the oil in a medium-size skillet over medium-high heat. Sprinkle in almonds and garlic, and cook, stirring constantly, until the nuts brown, 1 to 3 minutes.
Stir in the tomato, cayenne, salt, sugar and garam masala, scraping the skillet to make sure nothing sticks to the bottom. Cook, uncovered, stirring occasionally, until the tomato softens but still is firm-looking, 2 to 4 minutes.
Add the shrimp and pour in the cream, stirring once or twice. Lower heat to medium, cover the skillet and simmer, stirring occasionally, until the shrimp are salmon-orange, curled and tender and the creamy-rich sauce is thick, 5 to 8 minutes.
Sprinkle with cilantro and serve.
Nutrition information per serving:
Calories265Fat21 gSodium730 mg
Carbohydrates7 gSaturated fat7 gCalcium71 mg
Protein14 gCholesterol140 mgDietary fiber2 g
Diabetic exchanges per serving: 1/2 other carb, 2 lean meat, 3 fat.
SOUSED CUCUMBERS IN YOGURT AND FRESH MINT
Serves 8.
Note: Tester suggests starting with just one chile, adding more if you want more heat. This will keep, covered, in the refrigerator for up to 4 days.
• 11/2 c. plain yogurt, whisked
• 1 tsp. coarse kosher or sea salt
• 1 large English cucumber, ends trimmed, peeled, cut in half lengthwise, seeds scooped out, shredded
• 1/2 c. firmly packed fresh mint leaves, finely chopped
• 1 tsp. cumin seeds, toasted and ground
• 2 or 3 fresh green Thai, cayenne or serrano chiles, to taste, stems removed, finely chopped (do not remove seeds)
Directions
In a medium bowl, thoroughly combine the yogurt, salt, cucumber, mint leaves, cumin and chiles. Serve chilled or at room temperature.
Nutrition information per serving:
Calories38Fat1 gSodium230 mg
Carbohydrates5 gSaturated fat0 gCalcium98 mg
Protein3 gCholesterol3 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable.
FRESH SQUEEZED LIME JUICE WITH SODA AND PEPPER
Serves 4.
Note: This is refreshing on its own, or you can add gin or vodka for a cocktail.
• Juice of 3 medium-size limes
• 1/2 c. granulated sugar
• 31/2 c. cold club soda or cold water
• 1/2 tsp. coarse kosher or sea salt
• 1/2 tsp. black peppercorns, coarsely cracked
Directions
Whisk together lime juice and sugar in a pitcher until sugar dissolves completely. Stir in club soda, salt and pepper. Serve over ice.
Nutrition information per serving:
Calories104Fat0 gSodium245 mg
Carbohydrates27 gSaturated fat0 gCalcium15 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 2 other carb.
