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Shrimp Masala

Shrimp Masala

Course Main Course
Cuisine Indian
Keyword Indian food, masala, shrimp
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 24 ounces Large Shrimp
  • 2 Tablespoons Olive Oil, divided
  • 3 Tablespoons Butter, divided
  • 1 cup Sweet Onion, small diced
  • 2 teaspoons Ginger Paste (see notes for instructions)
  • 2 teaspoons Garlic Paste (see notes for instructions)
  • 1 medium Jalapeno, small diced
  • 1 cup Tomatoes, small diced
  • 1 cup Chicken Stock
  • 2 teaspoons Paprika
  • 2 teaspoons Coriander
  • 1 teaspoons Garam Masala
  • 1 teaspoon Chili Powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoons Ground Fenugreek
  • 3 whole Cloves
  • Salt and Pepper to taste
  • 2 Tablespoons Fresh Cilantro, finely chopped
  • Fresh Cilantro, chopped for garnish

Instructions

  1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter to the pot. Add the shrimp and season with some salt and pepper.

  2. Cook the shrimp until they are translucent, making sure both sides of each shrimp are cooked. This should take about 5 minutes of less.
  3. Remove the shrimp and set aside on a plate for now.

  4. While the shrimp are cooking, mix the spices together - paprika, coriander, garam masala, chili powder, turmeric, cumin, and fenugreek.

  5. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pot. Add the onions and jalapeños and season with salt and pepper. Cook until the onions are translucent and the jalapeños, about 3-5 minutes.

  6. Next add the garlic paste and ginger paste and stir. Now add the dry spice mixture and cloves. Be sure to stir everything around as evenly as possible to allow all the spices to bloom and release their flavor. Cook for another 3-5 minutes.

  7. Add the tomatoes and season with salt. Cook until they're soft and wilting, about 5 minutes.

  8. Pour in the chicken stock and bring it up to a boil. Let it boil for 5 minutes. Add the shrimp back in along with the chopped cilantro and the remaining tablespoon of butter. Mix well and let the shrimp reheat, about 3 minutes.

  9. Be sure to remove the 3 cloves. Garnish with fresh cilantro and serve with Naan and/or white rice.

Recipe Notes

Homemade Garlic Ginger Paste

  • 8 Cloves Garlic
  • 1 Inch Fresh Ginger, thumb thick
  • 2 Tablespoons Canola Oil

 

  1. Peal the garlic and ginger.
  2. Chop them in small pieces.
  3. Place the garlic, ginger, and oil in a blender or processor and blend until you have a smooth paste.