Shrimp Vindaloo

• 2 teaspoons minced peeled fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 - 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon red wine vinegar
• 1 tablespoon canola oil
• 1 1/2 cups chopped onions
• 2 tablespoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 1/4 cups reduced-sodium fat-free chicken broth
• 2 tablespoons golden raisins, chopped
• 1 lb medium shrimp, peeled and deveined

1. Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 2 minutes. Stir in 2 tablespoons ginger and garlic; saute for 20 seconds.
3. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
4. serve over basmaati rice.

fresh ginger, salt, dry mustard, ground coriander, ground cumin, ground turmeric, ground red pepper, ground cinnamon, ground cloves, red wine vinegar, canola oil, onions, fresh ginger, garlic, chicken broth, golden raisins, shrimp

Taken from www.food.com/recipe/shrimp-vindaloo-115404 (may not work)