Living the primal lifestyle can be somewhat daunting at times. It can be difficult to prepare primally appropriate meals quickly and conveniently. I am always looking for quick, healthy and delicious dishes. While I would typically prefer to buy fresh spices and make my own spice mixtures, sometimes it just is faster and easier to buy and use commercially prepared spice mixtures that can cut your preparation time down significantly. One cuisine that can incorporate upwards of 20 spices to make a particular dish is Indian cuisine. I love Indian food but don’t always have the time it takes to make the spice mixtures. Indian food is rich, aromatic and just darn comforting. Curries, Tikkas, and Garams are some of the spice mixtures that can be time consuming to make, but are available commercially made and are also very good. I’m lucky to live very near several international food markets as well as a Penzy’s spice shop. If you don’t have an international market near you you can go online and buy many of these spice mixtures. Penzy’s is one of my favorites. There stores are amazing, but they also offer their products online and through catalogue. Anyway, I was craving the deep and intense flavors of Indian Food the other day and I created this delicious recipe for Garam Masala Shrimp and Zucchini. I served it with cauliflower rice that I cooked in olive oil infused with fennel seed, cinnamon, ginger, and coriander. It was fast, easy, delicious and comforting as well.
Garam Masala is one of those Indian spice mixtures that contains many different spices and may just be easier to buy already prepared rather than making it yourself. If you are courageous enough to make your own, here’s a link to a recipe for Garam Masala. Otherwise, go to your local international market and pick-up some that is already made. You will be amazed at how quick this dish is to make if the spices are already prepared and ready to go.
The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, malabar leaves (pippali), black cumin (shahi jeera), cumin seeds, cinnamon, black, brown and green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another. The commerical mixtures can vary as well, but, all of them typically use similar ingredients and have incredible aromas and pungent flavors. In addition to the above mentioned components, the commercial versions may also contain garlic, chili peppers, fennel, ginger, mustard seeds and turmeric. No matter the spice mixture, they all contain some very healthy spices. I have previously praised ginger for its anti-inflammatory benefits, but many of the other spices in this traditional Indian mixture are equally notable for their health benefits. Turmeric, for example, has been used for centuries by the Chinese and Indians and is touted as a powerful anti-inflammatory. Recent studies have also shown promise in it preventing and blocking the growth of certain cancers. Cardamom has also been touted for its powerful detoxifying benefits, and as a powerful aphrodisiac (who can complain about that).
Try this deleicious, easy and quick dish. I’m sure you will love it.
Garam Masala Shrimp and Zucchini with Fragrant Indian Cauliflower Rice
This will make enough for 2-4 servings. To prepare the Garam Masala Shrimp and Zucchini you will need the following ingredients:
- 1 lb. uncooked large shrimp, peeled and deveined
- 2 zucchini, sliced into rounds
- 1 tbls. Garam Masala Spice Mixture (or more if you like it really pungent). I used 2 because I really like these intense flavors.
- 2 tbls. chopped fresh cilantro
- Juice of 1 lemon or lime
- sea salt to taste
To prepare the aromatic Indian cauliflower rice, you will need the following ingredients:
- 1 head cauliflower, grated or shredded in your food processor
- 2 tbls. Olive Oil or Coconut Oil
- 1 tsp. fennel seeds
- 1 tsp. ginger
- 1/2 tsp cinnamon
- 1 tsp. coriander
- Several threads of saffron or 1 tsp. turmeric
- sea salt & pepper to taste
Begin by preparing the cauliflower rice. Grate the cauliflower using a hand grater or the grater attachment on your food processor. Heat the Olive Oil or Coconut oil over high heat in a non-stick skillet. Add the fennel, ginger, cinnamon, coriander and saffron or turmeric and cook for about a minute to release the flavors and oils of the spices. Add the grated cauliflower and salt to taste and saute for about 5 minutes, stirring often. Turn off the heat and cover to keep warm.
Next prepare the Garam Masala Shrimp and Zucchini. Begin by placing the sliced zucchini rounds and shrimp in a large bowl and toss with the Garam Masala spice mixture. Melt 2 tablespoons of butter in a large skillet over medium high heat. Remove the zucchini from the bowl and add to the skillet with the melted butter, season with salt and saute until just cooked through. Remove the zucchini to a bowl and cover with foil to keep warm. Add the remaining tablespoon of butter to the skillet. Add the shrimp and saute until just cooked through, about 2 minutes. Add the lemon or lime juice and fresh chopped cilantro to incorporate.
To serve, place a mound of the aromatic cauliflower rice in the middle of a large bowl or dish, surround it by the sauteed zucchini and then mound the shrimp on top. Serve with extra slice of lemon and chopped cilantro as a garnish. As a variation you could easily substitute chicken, turkey, pork or other firm white fish for the shrimp. Just make sure to cook the protein for the appropriate amount of time and to your liking.
I hope you enjoy this dish and let me know what you think!