Title: Shrimp in Indian Sauce
Categories: Ethnic Entree Fish
Yield: 4 Servings
| 1 1/2 | lb | Raw shrimp |
| 2 | tb | Butter |
| 1/2 | c | Finely chopped onion |
| 1/4 | ts | Dried red pepper |
| 1/2 | ts | Ground cumin |
| 1 | | Juice of a lime |
| 1 | c | Sour cream |
| 1/2 | c | Plain yoghurt |
| 1/4 | c | Chopped fresh coriander |
| | | 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.