Shrimp Saag Recipe
- 1 tablespoon olive or canola oil
- 1 onion, finely chopped
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced (2 teaspoons)
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Pinch of ground cloves
- 1 bay leaf
- 1 cup clam broth or fish stock (approximately)
- 2 12-ounce bags fresh spinach, finely chopped (or 2 packages frozen)
- 1½ pounds large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 3 tablespoons finely chopped cilantro or parsley, for garnish
- Heat the oil in a sauté pan. Add the onion, ginger, garlic, spices, and bay leaf, and cook over medium heat for 3 minutes, or until soft but not brown. Add the clam broth and bring to a boil. Stir in the spinach and cook for 10 to 15 minutes, or until the spinach is soft and mushy. If the mixture dries out too much, add more clam broth.
- Stir in the shrimp and simmer for 1 to 2 minutes, or until cooked. Remove and discard the bay leaf. Season with salt and pepper. Transfer to a serving dish, garnish with the cilantro, and serve at once.
