Indian Butter Shrimp

• Gluten free

• Seafood

  • 2 lbs Shrimp, large

• Produce

  • 2 tbsp Cilantro, fresh
  • 2 cloves Garlic
  • 1 Rice and lemon wedges to serve, Cooked

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 tsp Honey
  • 2 tbsp Tandoori paste

• Baking & Spices

  • 1 1/2 tsp Garam masala
  • 1 tsp Paprika

• Nuts & Seeds

  • 1 tbsp Almonds
  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Butter
  • 1 1/4 cups Whipping cream
  • 1/3 cup Yogurt, Plain

Found on somethewiser.danoah.com

Description

Ingredients

• 2 pounds large shrimp, peeled and deveined with tails intact
• ½ cup butter
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1½ teaspoons garam masala
• 2 tablespoons tandoori paste, see note
• 2 tablespoons tomato paste
• 1¼ cups whipping cream
• 1 teaspoon honey
• ⅓ cup plain yogurt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon sliced almonds
• Cooked rice and lemon wedges to serve

Directions

• In a large, deep skillet, melt the butter over medium heat. Add the garlic, cumin, paprika, and 1 teaspoon of garam masala and cook for 1 to 2 minutes until fragrant. Add the tandoori paste and tomato paste, stirring to incorporate, and cook for another 2 minutes. Stir in the cream and honey, then reduce heat and simmer for 8 to 10 minutes, or until sauce begins to thicken.
• Add the shrimp to the skillet and cook for about 10 minutes at a simmer until the shrimp are pink and cooked through. Remove pan from heat and stir in the yogurt, remaining garam masala, and half of the cilantro. Season to taste with salt and pepper.
• Serve over cooked rice and garnish with remaining cilantro, lemon wedges, and slivered almonds.