Tuesday Main Meals: Not so curry style shrimp dish

The other morning I was debating what to eat, then I remembered I had some frozen shrimp. So as I have been avoiding eating pasta and other carbs, hoping in some way to loose a few pounds prior to going on vacation to Portugal, I decided to make a curry as it goes so very well over steamed veggies. Of course I still made rice for the rest of the family though. I did not even know if I had all of the correct spices needed or not, so as I went into the pantry I realized I had to big time improvise as I did not even have curry powder. So the end result was far from a curry yet still very tasty. I REALLY needed the turmeric to give it the curry taste!

INGREDIENTS

3 # of frozen shrimps
1 large chopped onion
6 small chopped garlic cloves
2 medium size diced up tomatoes
3 tbps of olive oil
1/2 tbsp sage
1/2 tbsp of whole black peppercorn
1 tbsp of india celery seeds
1/2 tbsp of ground allspice
1/2 tbsp of ground ginger
1/2 tbsp of ground cloves
1/2 tbsp of ground nutmeg
2.5 tbsp of cumin
1 tbsp of coriander seeds
1.5 cups of white wine
1 cup of shrimp or fish stock

DIRECTIONS

1. In a large skillet warm the olive then add the onions and garlic and keep on turning until golden color
2. Add the wine and broth then all of the spices and let it simmer for about 10 minutes
3. Add the tomatoes and simmer again for 10 more minutes
4. Add the shrimp and as soon as the shrimp is cooked serve over rice or a bed of steamed vegetables