Name: Shrimp WITH CASHEW NUTS AND VINEGAR Jhinga Vindaloo
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.25 cup distilled white vinegar; 1 tablespoon coriander seeds, ground; 1 teaspoon cumin seeds, ground; 1 teaspoon cayenne (ground red pepper); 1 teaspoon coarse kosher or sea salt; 0.25 teaspoon ground turmeric; 10 raw cashew nuts, ground (see Tip); 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on; 2 tablespoons canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Shrimp WITH CASHEW NUTS AND VINEGAR Jhinga Vindaloo — Formulation & Method | CuliNect