caterina cacciatore

this is from April 2005 issue of Cooking Light which i perused as i waited my tea water to boil and was happy to discover i had all the spices required on hand as well as the shrimp, the rice, the chicken broth, the ginger and garlic, and just enough onion

combine in a small bowl :

2 tsps minced peeled fresh ginger
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp ground turmeric
1/4 to 1/2 tsp cayenne
14 tsp cinnamon
1/8 tsp cloves (had to grind whole cloves)
1 TB red wine vinegar

stir this all together to make a paste

set aside

heat 1 TB canola oil and saute 1 1/2 cups chopped onion for two minutes

add 2 TB minced peeled fresh ginger and 3 minced garlic cloves / saute for 20 seconds

add the spice paste and cook 30 seconds stirring constantly

stir in broth and 2 TB chopped golden raisins / oops i didnt have any and used currants instead

simmer, uncovered, for ten minutes

add one pound cleaned, deveined medium shrimp and cook for 4 minutes or until done / stirring ocasionally

yield 4 servings

serve over rice

this is really really spicey and delicious

the aromatics are enticing and seductive

i will use this spice combo for other things / stayed tuned in