This one is hot! Shrimp are cooked in a tomato sauce flavored with Indian spices. Side dish suggestions: raita (cucumber-yogurt sauce), plain rice or a rice pilaf, cucumber and tomato salad, naan.[feast_advanced_jump_to]
You're Gonna Need a Bigger Spice Rack!
In the short time we've been here our readers have told us that we've introduced them to some new spices, like garam masala, Aleppo peppers, ancho and chipotle chile powders, Sichuan pepper, Mexican oregano, sumac, and more. Well, fasten your seat belts, because here come a couple of new ones!
I've made a lot of Indian recipes that called for Kashmiri red pepper, but I had never bought any. I used the standard substitution, paprika mixed with a bit of cayenne pepper. I decided that I would use the real thing for this recipe, and I am so glad I did! As soon as I opened the bottle I knew that the paprika/cayenne mix doesn't really measure up to the earthiness of the Kashmiri chile. If you make Indian recipes, do yourself a favor and get some!
Indian cooking uses a lot of spice mixes. The most familiar one for most people is garam masala. I recently got an Indian cookbook that uses tandoori masala in a lot of its recipes, so I bought some. Garam masala has an earthy flavor, while tandoori masala is hotter and more floral. We make our own garam masala, and I'll be making our own tandoori masala in the future.
And then there's the amazing world of chile peppers. This recipe calls for Thai chiles, which are tiny firebombs. Our store didn't have any, so I used serranoes. They aren't as not as Thai chiles, but they have a great flavor.
I'll be exploring more traditional spice mixes in the future, from the Middle East, Southeast Asia, Africa, and Latin America. So get ready to put an extension on your spice rack!
Ingredients You'll Need
- black pepper
- avocado oil, or another neutral-flavored oil
- red onion
- Thai chile peppers, or other hot chiles (Fresno, serrano, jalapeno, etc)
- Kashmiri red chile powder
- tandoori masala (buy online, or search for a recipe)
- ground cumin
- ground turmeric
- Campari tomatoes, or plum tomatoes
- coconut cream
- lemon juice
- garam masala
Spicy Shrimp Ready in 45 Minutes!
Here's what you'll need: shrimp, tossed with black pepper; tomatoes; onions; ginger and garlic; black pepper and garam masala; Kashmiri pepper, tandoori masala, turmeric, and cumin; coconut cream; lemon juice; salt; and chopped pepper. You'll also need some avocado or other neutral oil.
Heat the oil in a large skillet, add the onions, and cook for about five minutes. You want them to start to soften and turn translucent.
Add the ginger and garlic and stir for about a minute.
Add the chopped chiles, Kashmiri chile, tandoori masala, turmeric, and cumin, and stir for about 30 seconds.
Pour in the tomatoes, add the salt, and mix everything up. Let it simmer for 15 minutes.
Mix in the coconut cream. You're almost done!
Add the shrimp to the pan and stir to coat them with the sauce. Cook, stirring frequently, until the shrimp are cooked through. Turn off the heat and add the lemon juice, garam masala, and black pepper, give it a couple of stirs, and serve.
This is pretty spicy, so some side dishes are in order to provide some relief from the heat! Some good options are raita (cucumber-yogurt sauce), plain rice or a rice pilaf, a cucumber and tomato salad, and some bread (naan, pita, or even tortillas).
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📖 Recipe Card
Spicy Shrimp with Tomatoes (Shrimp Masala)
Special Equipment Needed
- 1 large skillet
- 1 pound large shrimp peeled and deveined
- 1 teaspoon black pepper
- 2 tablespoons avocado oil or another neutral-flavored oil
- 1 medium red onion finely chopped
- ½ teaspoon fresh ginger grated
- ½ teaspoon garlic grated
- 3 Thai chile peppers finely chopped
- 1 teaspoon Kashmiri red chile powder
- ½ teaspoon tandoori masala
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 5 Campari tomatoes finely chopped
- 1 teaspoon sea salt
- ¼ cup coconut cream
- 2 tablespoons lemon juice
- ½ teaspoon garam masala
- ½ teaspoon black pepper
- Pat the shrimp dry, sprinkle with 1 teaspoon pepper, and set aside.1 pound large shrimp, 1 teaspoon black pepper
- Heat the oil over medium heat in a large skillet. Add the onion and cook, stirring occasionally, until the onion has softened, 5 to 7 minutes.2 tablespoons avocado oil, 1 medium red onion
- Add the ginger and garlic, stir well, and cook for 1 minute.½ teaspoon fresh ginger, ½ teaspoon garlic
- Add the chile peppers, Kashmiri chile powder, tandoori masala, cumin, and turmeric. Stir until fragrant, about 30 seconds.3 Thai chile peppers, 1 teaspoon Kashmiri red chile powder, ½ teaspoon tandoori masala, ½ teaspoon ground cumin, ½ teaspoon ground turmeric
- Add the tomatoes and salt and cook, stirring occasionally, for 15 minutes.5 Campari tomatoes, 1 teaspoon sea salt
- Add the coconut cream and stir to combine.¼ cup coconut cream
- Add the shrimp and stir so that they're evenly coated. Cook, stirring occasionally, until the shrimp are pink and just cooked through, 4 to 5 minutes.
- Turn off the heat. Add the lemon juice, garam masala, and black pepper. Give it a quick stir and serve2 tablespoons lemon juice, ½ teaspoon garam masala, ½ teaspoon black pepper
- Side dishes that would go well with this dish include raita (cucumber-garlic sauce), plain rice or a rice pilaf, cucumber-tomato salad, and naan.
THIS RECIPE IS FROM
The Spice of Your Life - https://thespiceofyourlife.com