Categories: Fish- Seafood

Ingredients

• 2 tsp. cumin seeds
• 2 Tbsp. canola oil
• 5 cloves garlic, crushed
• 1 to 3 red bird's eye or Serrano chiles, finely chopped
• 1/2 tsp. ground black pepper
• 1 tsp. sugar
• 2/3 tsp. kosher salt
• 2 Tbsp. tomato sauce
• 2 Tbsp. soy sauce
• 1 (1 1/2-inch) chunk fresh ginger, peeled and cut into matchsticks
• 8 green onions, white and green parts, finely chopped
• 1 1/2 lb. raw jumbo shrimp, shells removed

Directions

1. Roughly grind the cumin seeds to a coarse powder.
2. In a large skillet over medium, heat the oil. Add the cumin garlic, chiles, pepper sugar and salt. Cook. stirring, for 2 minutes, then add the tomato puree, soy sauce and all but a small amount of the ginger and green onion.
3. Cook for another 2 minutes. Increase the heat to high and add the shrimp. Cook, stirring, for 3 minutes, or until the shrimp turn from gray to pink. Remove from the heat. Transfer to a serving dish and sprinkle with the remaining ginger and green onions.

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