Shrimp in Indian Sauce
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4 servings
1 1/2 lb raw shrimp
2 T butter
1/2 c finely chopped onion
1/4 t dried red pepper
1/2 t ground cumin
1 ea Juice of a lime
1 c sour cream
1/2 c plain yoghurt
1/4 c chopped fresh coriander
1 x Salt & pepper to taste
Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili.
Cook briefly and add the shrimp, salt and pepper to taste. Cook,
stirring often, about three minutes. Add the cardamom and cumin
and stir. Add the lime juice, sour cream, and yoghurt. Bring
gently to a boil stirring. Sprinkle with coriander and serve hot
with saffron rice.
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