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shrimp Garam Masala lemon butter onion garlic thyme cinnamon fresh cilantro pepper corn coconut milk
Viewed: 34 - Published at: 5 years agoIngredients
- 1 -2 lb shrimp, peeled and deveined (depending on how "saucy" you want the end result to be, I have also used cubed, boneless chicken.)
- garam masala, for dusting (or any spice combination you prefer)
- 1 lemon, juice of
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 -4 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1 tablespoon chopped fresh cilantro (I used dried)
- 1/2 jalapeno, chopped (or other hot pepper)
- 6 -10 ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
- 1 1/4 cups coconut milk
Method
- Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala).
- Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
- Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
- Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
- Add the tomato paste and cook over low heat, stirring.
- Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
- Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
- Add to the pan and simmer till reduced.
- Add the shrimp and reserved corn and simmer for about 5 minutes.
- Season to taste with salt and pepper.
