Shrimp Casserole
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 1⁄4 cup olive oil
- 1⁄2 onion
- 4 garlic cloves
- 1 carrot
- 1⁄4 lb baby corn
- 2 large potatoes
- 2 red chilies
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon cumin powder
- 2 bay leaves
- salt and pepper
- 1 (8 ounce) can crushed tomatoes
- 1 lb peeled small raw shrimp
directions
- Crush garlic and chop up raw vegetables into 1/2 inch cubes.
- Heat oil (medium-low heat) in a non-stick wok and add vegetables and garlic to pan (not tomatoes).
- Saute vegetables for 10 mins (you can cover the wok if you like).
- Slit the red chilies down the middle and add to pan.
- Also add salt, pepper, paprika, cumin powder, bay leaves and basil.
- Saute for a few more minutes until spices are thoroughly mixed.
- Add the tomatoes, cover, and simmer at reduced heat for 10 minutes.
- By now the vegetables should be cooked, so you can add the shrimp.
- Cook for a few more minutes until shrimp is done.
- You can eat it on it's own or with rice (in which case you may want to reduce the potatoes and increase the veggies).
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