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 to 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 onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
1 pound medium shrimp, peeled and deveined
Combine first 9 ingredients in a small bowl.
Add vinegar, stirring to form a paste; set aside.
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.
Add spice paste; cook 30 seconds, stirring constantly.
Stir in broth.
Simmer, uncovered, 10 minutes.
Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.