Indian-Inspired Shrimp Curry

with Rice, Peas & Cilantro

Allergens: Milk, Shellfish

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Garam Masala

    ½ teaspoon

  • Red Onion

    1 unit

  • Tomato Paste

    1 unit

  • Peas

    4 ounce

  • Crème Fraîche

    2 tablespoon

  • Lemon

    1 unit

  • Shrimp

    10 ounce

  • Curry Powder

    1 tablespoon

  • Jasmine Rice

    ¾ cup

  • Garlic Powder

    1 teaspoon

  • Cilantro

    ¼ ounce

  • Ginger Paste

    1 ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    2 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

  • While rice cooks, halve, peel, and finely dice onion. Roughly chop cilantro. Quarter lemon.

  • Rinse shrimp* under cold water and pat dry with paper towels.
2
  • Heat a drizzle of olive oil in a medium pot over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes. 
  • Add tomato paste and ginger paste to pan. Cook, stirring, until fragrant, about 30 seconds.
  • Stir in curry powder, garlic powder, half the garam masala, 1 cup water, and 2 tsp sugar (all the garam masala, 2 cups water, and 4 tsp sugar for 4 servings). Reduce heat to medium low; cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
3
  • Add shrimp, peas, and half the cilantro; cook, stirring, until shrimp are opaque and cooked through, 2-3 minutes.

  • Remove from heat; stir in crème fraîche. Cover to keep warm until ready to serve.

4

  • Fluff rice with a fork.

  • Squeeze juice from one lemon wedge (two wedges for 4 servings) into shrimp curry; stir to combine.

  • Divide rice between shallow bowls. Top with shrimp curry. Garnish with remaining cilantro. Serve.