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Recipe Types: Chicken , Fish , Lamb , Shrimp

SHRIMP SAAG

2019-06-20
chicken-saag-little-india-belmar

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Ingredients

  • 1 tablespoon olive or canola oil
  • 1 onion, finely chopped
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced (2 teaspoons)
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • Pinch of ground cloves
  • 1 bay leaf
  • 1 cup clam broth or fish stock (approximately)
  • 2 12-ounce bags fresh spinach, finely chopped (or 2 packages frozen)
  • 1½ pounds large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 3 tablespoons finely chopped cilantro or parsley, for garnish

Method

Step 1

Heat the oil in a sauté pan. Add the onion, ginger, garlic, spices, and bay leaf, and cook over medium heat for 3 minutes, or until soft but not brown. Add the clam broth and bring to a boil. Stir in the spinach and cook for 10 to 15 minutes, or until the spinach is soft and mushy. If the mixture dries out too much, add more clam broth.

Step 2

Stir in the shrimp and simmer for 1 to 2 minutes, or until cooked. Remove and discard the bay leaf. Season with salt and pepper. Transfer to a serving dish, garnish with the cilantro, and serve at once.

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