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Spicy Shrimp And Tomatoes

shellfish, shrimp, microwave

2 tablespoons butter
1 small clove garlic; minced
1 teaspoon minced gingerroot
1/4 teaspoon chili powder
1 pinch (each) ground turmeric, cloves
1 pinch (each) ground coriander and cumin
1 can (28 oz) tomatoes; drained
1 onion; cut in wedges
1/2 pound shrimp; peeled and deveined
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon juice
salt and pepper

In 6-cup casserole, microwave butter at High for 1 minute or until melted. Add garlic, gingerroot, chili powder, turmeric, cloves, coriander and cumin; microwave at High for 1-1/2 minutes, stirring once. Chop tomatoes and drain well; separate onion wedges. Add tomatoes and onion to casserole; cover and microwave at High for 5 to 7 minutes or until onion is very tender, stirring once. Add shrimp; cover and microwave at High for 3 to 5 minutes or until pink, stirring once. Stir in chopped parsley and lemon juice; season with salt and pepper to taste.

Contributor: Canadian Living - December, 1991

Yield: 2 servings

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