Spicy Tuesday – Cumin – Indian Spiced Shrimp or Fish
We are back! Last week Shayna headed to Hawaii – with the husband and kids to enjoy family time. I spent my week in San Francisco for my professional association meeting. The result? Both of us returned just a little jet lagged, but so happy we had a good time.
Since both our destinations were on the water – we enjoyed lots and lots of delicious seafood. This recipe combines shrimp or fish with the spice of the week: Cumin. Cumin is the original smoky spice, used around the world in too many cuisines to count! It is known for its medicinal properties as well as the wonderful flavor. Cumin is an anti-diabetic spice so if you have diabetes, this dish would be a wonderful addition for you. This recipe combines it with other delicious and fragrant spices, and we promise we will cover each one of them in a separate Spicy Tuesday post.
Cumin is also known to help digestion because it increases bile secretion. It helps breakdown fat and aids in absorption of nutrients, leading to a healthier GI tract.
And, one of the most fun things about this recipe is that everyone gets their own packet of fragrant and aromatic seafood to add on top of their warm and steamy rice.
Indian Spiced Shrimp or Fish
1 Tsp Sea Salt
1/2 Tsp Ground Black Pepper
1 Tsp Garam Masala*
1 Tsp Cumin
1/2 Tsp Cayenne
6 Cloves of Garlic, Peeled
1 Jalapeno, Seeded and Coarsely Chopped
8 Green Onions, Chopped
1/2 Cup Cilantro, Chopped
Juice and Zest of a BIG Lime
1 Tsp Dark Brown Sugar
1 Cup Coconut Milk
1 LB Large Shrimp, Peeled (or 4 fish filets)
Step One Preheat your oven to 450F.
Step Two Whisk the spices together. Add the garlic, jalapeno, green onions, cilantro and lime to your food processor. Add the spices, sugar and coconut milk. Process until it is a slightly chunky spice paste.
Step Three Place 4 large squares of aluminum foil (12 x12) on your counter.
Step Four Divide the shrimp and the spice paste between the 4 packets, and bring the edges together to seal.
Step Five Place them on a baking sheet and slide into the hot oven for about 10 – 15 minutes or until the shrimp are pink and opaque. Serve with Hot and Steamy Brown Basmati Rice mixed with Green Peas, Raita*, and Toasted, (Purchased), Naan or Pita Bread.
*Raita is a “Cooling” side for spicy Indian food. And, it’s fast and easy to prepare: to 2 cups of plain yogurt, add 1/2 cup diced grape tomatoes and 1/2 cup peeled and diced cucumber. Taste for salt, and serve immediately.
Try *Garam Masala. The meaning in Hindi is “Hot” but don’t let the definition scare you away from this flavorful spice blend. It’s typically made with cinnamon, roasted cumin, cloves and black peppers. But, you don’t have to make it – just grab a bottle from the grocery and enjoy experimenting!