A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.
This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).
Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
Provided by: SmallRecipe.com
Total time: 45 minutes
Yield: 6 servings
Ingredients:
| 1/4 cup plain whole-milk yogurt |
| 2 teaspoons ground cumin |
| 2 teaspoons sweet smoked paprika |
| 2 teaspoons garam masala |
| 2 teaspoons fresh lime juice |
| 1 1/2 teaspoons kosher salt |
| 1 teaspoon freshly grated peeled ginger |
| 1 garlic clove, grated on a Microplane or minced |
| 2 pounds large shrimp, peeled and deveined |
| 4 tablespoons (1/2 stick) unsalted butter |
| 2 shallots, minced |
| 2 garlic cloves, grated or minced |
| 1 1/2 teaspoons grated peeled fresh ginger |
| 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste |
| 1/4 teaspoon kosher salt, plus more as needed |
| 1 28-ounce can diced tomatoes and their juices |
| 1 cup heavy cream |
| 1/2 teaspoon finely grated lime zest |
| Cooked basmati rice, for serving |
| Chopped fresh cilantro, for serving |
Steps:
- In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
- Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
- Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
- Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
- Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.
Nutrition Facts:
@context http//schema.org, Calories 364, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 4 grams, Protein 24 grams, Saturated Fat 15 grams, Sodium 895 milligrams, Sugar 7 grams, TransFat 0 grams
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients:
| 2 tablespoons peanut oil |
| ½ sweet onion, minced |
| 2 cloves garlic, chopped |
| 1 teaspoon ground ginger |
| 1 teaspoon ground cumin |
| 1 ½ teaspoons ground turmeric |
| 1 teaspoon paprika |
| ½ teaspoon red chili powder |
| 1 (14.5 ounce) can chopped tomatoes |
| 1 (14 ounce) can coconut milk |
| 1 teaspoon salt |
| 1 pound cooked and peeled shrimp |
| 2 tablespoons chopped fresh cilantro |
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts:
Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, Saturated Fat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g