1. Toast the anise seed and cumin seed on a dry, hot large sauté pan, shaking the pan constantly, until fragrant, for about 1 minute. 2. Set aside. 3. Add vegetable oil, until rippling over high heat. 4. Add the scallions and garlic and cook for 1 minute, stirring often. Add the tomato, chile and cilantro, stirring well to incorporate, cook for 3 minutes. 5. Add the anise seed, cumin and oregano and cook for 2 minutes longer. 6. Add the shrimp and cook for approximately 1 1/2 minutes on each side or until pink. 7. Serve immediately with lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
