Serve this spicy Indian-style dish with white or brown rice. Add more or less ground red pepper to your taste! I had no raisins and substituted dried sour cherries...it was great! From Cooking Light April 2005.
Combine first 9 ingredients ina small bowl. Add vinegar, stirring to form a paste; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 2 minutes. Stir in 2 T. ginger and garlic; saute for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered for 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally. Yield 4 servings.
2 tsp. minced peeled fresh ginger
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. ground corainder
1/2 tsp. cumin
1/2 tsp. tumeric
1/4 to 1/2 tsp. ground red pepper
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1 T. red wine vinegar
1 T. canola oil
1 1/2 cups chopped onion
2 T. minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 T. golden raisins, chopped
1-2 pounds medium shrimp, peeled and deveined