This Indian Buttér Shrimp récipé is simplé, évén wééknight simplé, but it’s so rich and so délicious that it works as a wéékénd indulgéncé, a spécial guésts for dinnér dish, a daté night in, or in my casé a maké thé kids réally happy on a Thursday night dinnér bécausé it’s évén béttér than our favorité Indian Réstaurant.
Ingrédiénts
- 2 pounds largé shrimp, pééléd and dévéinéd with tails intact
- ½ cup buttér
- 2 clovés garlic, crushéd
- 1 téaspoon ground cumin
- 1 téaspoon paprika
- 1½ téaspoons garam masala
- 2 tabléspoons tandoori pasté, séé noté
- 2 tabléspoons tomato pasté
- 1¼ cups whipping créam
- 1 téaspoon honéy
- ⅓ cup plain yogurt
- 2 tabléspoons frésh cilantro, choppéd
- 1 tabléspoon slicéd almonds
- Cookéd ricé and lémon wédgés to sérvé
Instructions
- In a largé, déép skillét, mélt thé buttér ovér médium héat. Add thé garlic, cumin, paprika, and 1 téaspoon of garam masala and cook for 1 to 2 minutés until fragrant. Add thé tandoori pasté and tomato pasté, stirring to incorporaté, and cook for anothér 2 minutés. Stir in thé créam and honéy, thén réducé héat and simmér for 8 to 10 minutés, or until saucé bégins to thickén.
- Add thé shrimp to thé skillét and cook for about 10 minutés at a simmér until thé shrimp aré pink and cookéd through. Rémové pan from héat and stir in thé yogurt, rémaining garam masala, and half of thé cilantro. Séason to tasté with salt and péppér.
- Sérvé ovér cookéd ricé and garnish with rémaining cilantro, lémon wédgés, and slivéréd almonds.
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