Shrimp Curry: My Dear Mudder's Version

Ingredients

• 1/2 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup heavy cream
• 1 pound shrimp, peeled and deveined
• Salt and pepper to taste

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, cardamom, cinnamon, cloves, nutmeg, and cayenne pepper. Cook until fragrant, about 1 minute.
4. Stir in the diced tomatoes and cream. Bring to a simmer.
5. Add the shrimp and cook until pink and cooked through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve with steamed rice or naan.

Interesting Facts

• This recipe is a variation of a traditional Indian curry dish.
• The spices used in this dish are commonly used in Indian cuisine.
• Shrimp is a great source of protein and is low in fat.