My dad loves shrimp and does not get them often enough in Austria, so of course one of the first requests was to cook him some. He likes fresh vegetables and herbs, and vine ripe tomatoes. Hmmm…I thought, how do I whip him up something tasty and introduce something new at the same time that he’ll love. I added our beloved spice Cardamom, one of our faves. This feeds 4 with a side dish or Henry and I… 🙂
So what’s in the dish?
- 2 lbs of white shrimp, shelled
- 4 large cloves of garlic, pressed
- 1 medium red onion, halved and sliced
- 1 tbsp coconut oil
- 6 vine ripe tomatoes, sliced
- 1 whole bunch of big leaf parsley, coarsely chopped (no stems)
- a little sea salt to taste
- a little fresh cracked black pepper
- 1/2 Poblano pepper, chopped
- 6 whole Cardamom pods, crushed finely
- 1/4 tsp fresh Thyme
- 1 1/2 tbsp of pure tomato paste
- 1/2 cup of raw cream
- 1/2 large lime (juice only)
- 1/2 tsp ground coriander
This dinner preparation should take you no longer than 20 minutes total.
Melt coconut oil in your wok or very large high rimmed pan, add garlic and onions on high and cook until glossy, then add chopped parsley and pepper, continue to stir, then add tomatoes and cook down for about 7 to 10 minutes, or until you see the tomatoes get a bit pasty. Add cardamom, tomato paste, lime juice all other spices, reduce heat to a little over medium and continue to stir. Then add cream and stir in – once the sauce is perfectly mixed add shrimp and continue to cook on medium, stirring every couple of minutes until the shrimp are perfectly cooked.
Note: You can see if your shrimp are almost ready if you see them change from light grey to white/pink. Be careful not to over cook them, so that they do not get hard. (the key is to let the sauce steam your shrimp)
We served ours with some young escarole salad with our latest tasty dressing and some raw sliced poblano peppers and it was so delicious. My dad was happy; try it and let me know what you think.
Thanks for reading! Jo