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Categories:Viewed: 69 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
- Bon Appetit
- Vikas Khanna
