Spicy Masala Shrimp
Easy
Fairly cheap
If you would like, the Masala can be prepared a day in advance and refridgerated.
| Category: | Seafood |
| Seasons | |
| Cuisine Type | Indian |
Ingredients
For
6
Person(s)
Masala
| 3 Tbsp(s) Oil |
| 2 medium Onions, chopped |
| 1 Tbsp(s) Garlic, chopped |
| 1.5 tsp(s) Garam Masala |
| 1.5 tsp(s) Curry Powder |
| 1.5 tsp(s) Coriander, ground |
| 1 tsp(s) Turmeric |
| 1 tsp(s) Cayenne Pepper |
| 28 oz Diced Tomatoes, with juice |
Shrimp
| 1 cup(s) Yogurt, plain |
| 3 Tbsp(s) Oil |
| 2.5 lbs Large Shrimp, raw, deveined, peeled and tail off |
| 1 can(s) Coconut Milk |
| 0.5 cup(s) Cilantro, chopped |
| 0.33 cup(s) Green Onion, chopped |
| 1.5 Tbsp(s) Lemon Juice |
Spicy Masala Shrimp Directions
- MASALA
- In a blender, puree the tomatoes and coconut milk until smooth. In a pan heat the mixture to reduce it to a gravy.
- In a saute pan, heat the oil and saute the onion until golden.
- Add the garlic and all spices and cook until fragrant.
- Combine the onions with the tomato/coconut milk gravy. Add the yogurt and lemon juice.
- Refridgerate overnight or set aside while you saute the shrimp.
- SHRIMP
- Saute the shrimp in heated oil until pink, about 3 minutes.
- Add the Masala mixture. Onced heated thoroughly add the green onions and cilantro.
- Serve over Basmati rice.
