Green Beans and Shrimp
Recipe courtesy of Nagat M. S. Bawazeer, Jedda, Saudi Arabia
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- 8 ounces fresh or frozen shelled shrimp
- 1 pound green beans, cut French style
- 1 large onion, thinly sliced
- 2 tablespoons cooking oil
- 1/4 cup tomato sauce
- 3/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cumin
- Dash pepper
- 2 medium tomatoes, cut into thin wedges
Thaw shrimp, if frozen; cut in half lengthwise. Cook beans, covered, in small amount of boiling salted water for about 10 minutes or till crisp-tender; drain. In a 10-inch skillet, cook onion in hot oil till tender but not brown. Stir in drained beans, shrimp, tomato sauce, salt, coriander, cinnamon, cumin, and pepper. Cook, covered, 3 to 5 minutes or till shrimp turn pink, stirring twice. Add tomato wedges and cook 2 minutes more till heated through, stirring once.
Makes 6 servings.
From "The Avon International Cookbook" — Winning Recipes from Avon Representatives Around the World
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