Active Time

　　40 min

　　Total Time

　　40 min

　　Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 4 main-course servings

　　1 medium onion, halved lengthwise, then thinly sliced lengthwise

　　2 tablespoons vegetable oil

　　1 tablespoon minced fresh jalapeño, including seeds

　　1 garlic clove, minced

　　1 teaspoon finely grated peeled fresh ginger

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander

　　3/4 teaspoon salt

　　1/8 teaspoon turmeric (optional)

　　1 lb tomatoes (3 medium), cut into 1/2-inch pieces

　　1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined

　　1/2 cup loosely packed fresh cilantro leaves, chopped if desired

　　

Step 1

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.

　　

Step 2

Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.