Shrimp with Garlic and Chili – Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Shrimp with Garlic and Chili – Jhinga Patia
HOT LUNCH RECIPE WAGON: Shrimp with Garlic and Chili
Piquant tomato paste adds a level of flavor to these spicy and succulent shrimp.
¼ cup peanut oil
1 onion, chopped
¼ teaspoon ground coriander
6 garlic, cloves, crushed
½ teaspoon ground cumin
1 tablespoon tomato paste
½ teaspoon salt
¼ teaspoon turmeric
14 ounces jumbo shrimp, shelled, and black veins removed
¼ teaspoon turmeric
A few cilantro leaves
¼ teaspoon garam masala
- Heat the oil in a large skillet over medium heat. Add the onion and fry, stirring frequently, 6 to 8 minutes until golden brown. Bring ½ cup water to a boil, while the onions fry.
- Add the garlic, cumin, salt, turmeric, ground coriander, chili powder, and tomato paste to the onion and continue frying, stirring constantly 1 minute. Tip in the shrimp and fry 1 minute longer or just until the shrimp turn opaque and curl
- Sprinkle the garam masala and cilantro leaves over the dish. Serve with spiced rice. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF