| 1 | pound uncooked large shrimp, (about 16), peeled and deveined |
| 1/2 | cup slivered almonds, ground |
| 1/4 | cup half-and-half |
| 1 | teaspoon cumin seed, ground |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon whole cloves, ground |
| 1/2 | teaspoon black peppercorns, ground |
| 1/4 | teaspoon cardamom seeds, (removed from pods), ground |
| 2 | tablespoons finely chopped fresh cilantro |
| 2 | tablespoons vegetable oil |
| 1/2 | cup tomato sauce |
Method
- Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
- Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
- Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.
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