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Shrimp Tikka Masala
I just made this for dinner tonight and had to share.

Warning: This is hot. 4 out of 5 on the lip melting scale. There are some suggestions at the end for adjustments.

1 pound peeled, deveined shrimp
2 cups frozen peas, thawed

1 cup plain yogurt (Greek works best)
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger

2 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt
6 oz can tomato paste
1 cup light cream

-In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger. Stir in shrimp, cover, and refrigerate for 1-2 hour.
-Preheat broiler on high.
-Spread shrimp in a single layer on a greased broiler pan.
-Place shrimp under broiler for 10 to 15 minutes. The marinade should just start to brown.
-Thin tomato paste with water to make approximately 1 1/3 cup of sauce. (The consistency will be thicker that tomato sauce but thinner than the original tomato paste.)
-Melt butter in a large sauce pan over medium heat. Saute garlic and jalapeno for 2 minutes. Season with 2 teaspoons cumin, paprika, and 1 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat about 15 minutes.
-Add peas to sauce.
-Add the broiled shrimp to the sauce, make sure to drain any liquid from the cooked shrimp first.
-Simmer another ten minutes.
-Serve over hot basmati rice.

So, like I said, this is hot (spicy). There are a couple of things that can reduce the heat. In the marinade, cut the amount of cayenne pepper, 2 tsp is a lot. Also, in the sauce, remove the seeds from the jalapeno before mincing.

I used fat-free, plain, Greek yogurt for the marinade. You can also replace the cream with 1 cup of fat-free condensed milk if you are worried about fat and calories.


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June 2012


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