Shrimp in a Butter Sauce
Madhur Jaffrey 100 Weeknight Curries
4 Tbsp tomato puree
2.5 cm (I-inch) cube fresh ginger, peeled and grated very finely to a pulp
300 ml (1/2 pint) single cream (I used non-dairy coconut creamer)
1 tsp garam masala
3/4 tsp salt
1/4 tsp sugar
1 fresh hot green chilli, finely chopped
1/4 tsp cayenne pepper
1 Tbsp finely chopped fresh coriander (cilantro)
4 tsp lemon juice
1 tsp ground roasted cumin seeds
100 g (4 oz) unsalted butter (I used Earth Balance buttery stick)
1 quantity of Tandori Chicken or other cooked chicken (I subbed in 14 oz of medium-large [41-50] raw shrimp, peeled and deveined)
First prepare the sauce. Put the tomato puree in a large clear measuring jug. Slowly add water, mixing as you go to make up 250 ml (8 oz) of tomato sauce. Add the remaining sauce ingredients and mix well.
Heat the butter in a wide saute pan or a large frying pan. When the butter has melted, add the spiced sauce. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the (pre-cooked) Tandori chicken pieces. Stir once and put the chicken on a warm serving platter, spooning the extra sauce over the top. (Instead, I added the sauce to the butter and stirred to mix, then added the raw, peeled and deveined shrimp and cooked about 8 minutes, until shrimp were pink and cooked just through.)
Notes/Results: Rich and creamy indulgence food, this easy dish was really good. I would have liked a slightly bigger shrimp, but I went for the easy bag of already peeled frozen wild shrimp and they were medium-large. They did make putting this recipe together a snap so it was worth the size trade-off. I kept things on the milder side for mom--using only half a green pepper, removing the seeds, and adding just a small pinch of cayenne pepper, but the garam masala, ginger and cumin still give it plenty of flavor. Serve the shrimp and sauce on top of the basmati rice, add a green salad, and it makes an elegant but quick and easy dinner. I would make this again.
This Shrimp in Butter Sauce is my Potluck entry for this week at I Heart Cooking Clubs. You can see what dishes the other participants chose to make by going to the post and following the links.
Happy Aloha Friday!