RECIPES: Beginner almond shrimp

BEGINNER ALMOND SHRIMP

Serves 4.

Note: Raghavan Iyer recommends this simple preparation to newcomers nervous about spices. The Bangala garam masala (an East Indian sweet blend) keeps, tightly sealed, for up to 2 months.

• 1/2 tsp. Bangala garam masala (see directions below)

• 2 tbsp. canola oil

• 1/4 c. slivered blanched almonds, ground

• 4 medium-size cloves garlic, finely chopped

• 1/2 tsp. cayenne (ground red pepper)

• 11/2 tsp. coarse kosher or sea salt

• 1 tsp. granulated sugar

• 1 lb. large shrimp, peeled and deveined

• 1/2 c. heavy cream

Directions

To make Bangala garam masala: In a spice or coffee grinder, combine 1 teaspoon whole cloves, 1 teaspoon cardamom seeds (green or white) and 4 cinnamon sticks, broken up. Grind until mix resembles coarsely ground black pepper. Sift through a fine mesh strainer and repeat with coarse pieces until you have 3 tablespoons of spice mix (you will only be using a little bit for this recipe).

To prepare the shrimp: Heat the oil in a medium-size skillet over medium-high heat. Sprinkle in almonds and garlic, and cook, stirring constantly, until the nuts brown, 1 to 3 minutes.

Stir in the tomato, cayenne, salt, sugar and garam masala, scraping the skillet to make sure nothing sticks to the bottom. Cook, uncovered, stirring occasionally, until the tomato softens but still is firm-looking, 2 to 4 minutes.

Add the shrimp and pour in the cream, stirring once or twice. Lower heat to medium, cover the skillet and simmer, stirring occasionally, until the shrimp are salmon-orange, curled and tender and the creamy-rich sauce is thick, 5 to 8 minutes.

Nutrition information per serving:

Calories265Fat21 gSodium730 mg

Carbohydrates7 gSaturated fat7 gCalcium71 mg

Protein14 gCholesterol140 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 other carb, 2 lean meat, 3 fat.

Serves 8.

Note: Tester suggests starting with just one chile, adding more if you want more heat. This will keep, covered, in the refrigerator for up to 4 days.

• 11/2 c. plain yogurt, whisked

• 1 tsp. coarse kosher or sea salt

• 1 large English cucumber, ends trimmed, peeled, cut in half lengthwise, seeds scooped out, shredded

• 1 tsp. cumin seeds, toasted and ground

• 2 or 3 fresh green Thai, cayenne or serrano chiles, to taste, stems removed, finely chopped (do not remove seeds)

Directions

In a medium bowl, thoroughly combine the yogurt, salt, cucumber, mint leaves, cumin and chiles. Serve chilled or at room temperature.

Nutrition information per serving:

Carbohydrates5 gSaturated fat0 gCalcium98 mg

Protein3 gCholesterol3 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable.

FRESH SQUEEZED LIME JUICE WITH SODA AND PEPPER

Serves 4.

• Juice of 3 medium-size limes

• 1/2 c. granulated sugar

• 31/2 c. cold club soda or cold water

• 1/2 tsp. coarse kosher or sea salt

• 1/2 tsp. black peppercorns, coarsely cracked

Whisk together lime juice and sugar in a pitcher until sugar dissolves completely. Stir in club soda, salt and pepper. Serve over ice.

Nutrition information per serving:

Calories104Fat0 gSodium245 mg

Carbohydrates27 gSaturated fat0 gCalcium15 mg

Protein0 gCholesterol0 mgDietary fiber0 g