1 tablespoon vegetable oil
1 medium onion, finely chopped
2 teaspoons cumin seeds
11/2 cups (12 ounces) fresh shrimp, shelled, deviened & coarsely
chopped
21/2 cups chicken broth
3/4 cup heavy cream
small pinch saffron threads
salt and freshly ground pepper

Heat oil in a large skillet over medium heat. Add onions and cumin and cook until translucent. Add shrimps and chicken broth and bring it to boil. Reserving a few shrimps to decorate, puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Stir in the cream, saffron and reserved shrimps and cook for about 3 minutes. Season with salt and pepper, cook a minute longer, and serve hot.

Submitted by: Vikas Khanna