8 oz. fresh or frozen shelled shrimp
1 lb. green beans, cut French style
1 lg. onion, thinly sliced
2 tbsp. cooking oil
1/4 c. tomato sauce
3/4 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
1/8 tsp. ground cumin
Dash of pepper
2 med. tomatoes, cut into thin wedges

Thaw shrimp, if frozen, and cut in half lengthwise.

Cook beans, covered, in a small amount of boiling salted water for about 10 minutes or until crisp-tender; drain.

In a 10 inch skillet, cook onion in hot oil until tender, but not brown. Stir in drained beans, shrimp, tomato sauce, salt, coriander, cinnamon, cumin, and pepper. Cook, covered, 3 to 5 minutes or until shrimp turns pink, stirring twice. Add tomato wedges and cook 2 minutes more until heated through, stirring once.

Makes 6 servings.