I suggest you make this dish if you have a dinner party, your guests will crave seconds and thirds. It's that good. I'm obsessed with it, if I could eat it everyday I would :) It takes a lot of patience though! Seeing that long list of ingredients might make you second guess this but you have to try it!!
What to do:
Put the garlic, ginger, tomatoes, poblano pepper, olive oil, cardamom, coriander, 7 spices, cinnamon, curry and salt all into a food processor. Pulse until everything is crushed, not blended. Put that into a pot with the sliced onions and 4 cups of water. Bring to a boil, lower the heat, and simmer until onions are cooked through. Add the shrimp and cook for another 5 minutes.
- 2- 12oz bags large shrimp, cooked
- 1 large onion, sliced
- 1 pint cherry tomatoes
- 1 poblano pepper
- 5 cloves garlic
- 3 inches of ginger
- 5 tbsp coconut milk creamer
- 1 tbsp olive oil
- 1 heaping tsp cardamom ground
- 1 heaping tsp coriander seed ground
- 1 heaping tsp 7 spices
- 1 tsp curry
- 1/2 tsp cinnamon
- 4 bay leaves
- 1-2 tbsp salt
- 4 cups of water
What to do:
Put the garlic, ginger, tomatoes, poblano pepper, olive oil, cardamom, coriander, 7 spices, cinnamon, curry and salt all into a food processor. Pulse until everything is crushed, not blended. Put that into a pot with the sliced onions and 4 cups of water. Bring to a boil, lower the heat, and simmer until onions are cooked through. Add the shrimp and cook for another 5 minutes.
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