SHRIMP TIKKA MASALA
One pot, family-friendly, and under one hour? Sign us up for this flavorful recipe inspired by the Indian-American classic. This recipe can also be made with one pound of sliced skinless chicken breasts. Both variations pair well with a bright and juicy mango chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
- Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.
TANDOORI SHRIMP RECIPE
Tandoori Shrimp - perfectly marinated and grilled Indian Tandoori shrimp skewers. Super easy recipe that yields the most delicious shrimp ever!
Provided by Rasa Malaysia
Categories Indian Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
- Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.
Nutrition Facts : Calories 163 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 287 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 people, Sodium 1181 milligrams sodium, Sugar 1 grams sugar
SHRIMP TIKKA MASALA
Make and share this Shrimp Tikka Masala recipe from Food.com.
Provided by DrGaellon
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy pot, heat the ghee or oil until shimmering. Add onion and cook slowly, stirring often, until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala and chili powder. It should be thick, but not pasty; it should drip off a spoon. If too thick, add more ghee or oil. Cook until very fragrant, 3-4 minutes.
- Add water and stir until smooth. Season to taste with salt and pepper. Add shrimp and poach gently until cooked through, 3-5 minutes.
- Remove from heat and stir in yogurt. Serve over cooked jasmine or basmati rice.
PUNJABI-STYLE MASALA SHRIMP
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
- When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.
CREAMY SHRIMP MARSALA LINGUINE
Make and share this Creamy Shrimp Marsala Linguine recipe from Food.com.
Provided by Michael Kinsel
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and chop green onion.
- In a medium sauce pan, mix 8 Tbsp (1 stick) butter, 1/4 cup chopped green onion, 2 tsp thyme leaves and 2 Tbsp minced garlic over medium heat (low boil). Cook for 5 minutes, stirring frequently.
- Add 1 cup of dry marsala wine and continue cooking an additional 5 minutes. Lower heat and set aside. Do not cover.
- In a large saute pan, add 2 Tbsp of butter and 8 oz of sliced muchrooms over meduim-high heat, stirring frequently until muchrooms are browned on both sides (3-5 minutes). Add medium cooked shrimp (de-veined and no tails) and continue cooking with the muchrooms for 5 more minutes. Lower Heat and set aside.
- In the medium sauce pan, add 2 cups of heavy whipping cream, 1 cup whole milk and 1/2 cup grated parmesan cheese to the marsala wine mixture. Cook over medium heat for 5 minutes and then add the mushrooms and shrimp to mixture. Lower heat to a low boil and set aside.
- Cook linguine noodles and drain.
- Pour creamy marsala and shrimp sauce over linguine and enjoy.
Nutrition Facts : Calories 909.1, Fat 52.4, SaturatedFat 31.8, Cholesterol 384.6, Sodium 445.4, Carbohydrate 64.4, Fiber 3, Sugar 4.7, Protein 38.2
30-MINUTE SPICY SHRIMP MASALA
Learn how to make a quick and easy spicy shrimp masala that's perfect to serve with rice or with warm naan. It's an Indian inspired recipe that's sure to please!
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- make the masala: Heat the oil over a large sauté over medium-high heat. Carefully add the tomatoes, so the oil doesn't splatter. Stir the tomatoes around and allow them to cook for several minutes until they cook down into a thick paste, about 8-10 minutes. Add the garlic paste, ginger paste, and jalapenos and let cook for 1 minute or until nice and fragrant. Add the seasonings: coriander, turmeric, red pepper flakes, and cumin. Stir the masala and add the water so it doesn't burn.
- cook the shrimp: Allow the water to dry up, about 5 minutes and add the shrimp. Let cook for 2-3 minutes stirring so the shrimp are coated with the tomato masala. Season with 1/2 teaspoon salt, fenugreek leaves, garam masala, chaat masala, turn the stove off and add the lemon juice. Stir the shrimp masala and decorate with chopped cilantro. Serve warm with basmati rice or naan!
SHRIMP MASALA
With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango chutney, lime wedges, and sliced shallots and chiles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Pulse garlic, ginger, and water into a paste in a blender. Season shrimp with salt.
- Heat a medium skillet over medium-high heat. Add 1 tablespoon oil. Cook shrimp, about 2 minutes per side; transfer to a plate. Reduce heat to medium. Add 2 tablespoons oil to skillet. Working in batches, cook okra for 2 to 3 minutes; transfer to a plate.
- Add 1 tablespoon oil to skillet if needed. Cook shallot and chile for 1 minute. Add garlic paste and garam masala. Cook, stirring, for 30 seconds. Stir in coconut milk. Bring to a boil. Reduce heat, and simmer for 1 minute. Return shrimp to skillet; cook for 1 minute. Add okra; cook for 1 minute. Season with salt.
SHRIMP WITH SPICED MASALA AND COCONUT MILK
Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.
Provided by Ashley U
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onions; saute until deep golden, for about 20 minutes.
- Add garlic and all spices; saute for 1 minute.
- Cool to lukewarm.
- Puree tomatoes with juice and yogurt in processor until almost smooth.
- Add onion mixture; puree until almost smooth.
- Season masala to taste with salt and pepper.
- Heat oil in a heavy large deep skillet over medium-high.
- Add shrimp and saute until partially cooked, for about 2 minutes.
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
- Simmer for about 3 minutes.
- Season to taste with salt and pepper.
SHRIMP WITH SPICY MASALA
If you are a lover of Indian food, then this is a recipe that you will really enjoy, this recipe is one of my all time favorite Indian dishes! Of coarse all ingredients can be adjusted to suit taste. It is very simple to make and even easier if you prepare the masala a day in advance to save time. Garam masala spice and coconut milk can be found in the Indian section of any major supermarket. Serve this over basmati rice. You will love this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the masala: heat oil in a large frypan over medium heat.
- Add in onions and saute for about 20 minutes until deep golden brown.
- Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
- Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
- Add in the onion mixture and puree just enough to combine.
- Season the masala with salt and pepper.
- At this point you can cover and refrigerate overnight.
- To make the shrimp: heat oil in a large skillet over medium heat.
- Add in shrimp and saute until partially cooked (about 2 minutes).
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
- Season with salt and pepper.
- Serve over basmati rice.
SHRIMP WITH SPICED MASALA AND COCONUT MILK
Provided by Eric Larson
Categories Milk/Cream Garlic Onion Rice Sauté Yogurt Shrimp Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For masala:
- Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
- For shrimp:
- Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
SHRIMP AND CHICKEN TIKKA MASALA
We love Indian food. We created this recipe by trial and error using several different recipes as inspiration.
Provided by GeminiCook
Categories Indian
Time 2h30m
Yield 1 Serving, 8 serving(s)
Number Of Ingredients 25
Steps:
- For a double recipe.
- Sauce.
- Medium dice onion and saute in olive oil for 5 minutes. Add all spices except bay leaves and saute for 5 minutes, adding small amounts of chicken broth as needed to keep spices from burning. Add finely minced or grated garlic. Add tomato sauce and stir. Add cream. Simmer for at least an hour. The longer the better. Add water or broth as needed to thin out. Cut chicken into bite size pieces.Marinate chicken and shrimp (separately) in spices and oil for at least 30. Cook chicken under broiler until done add to sauce. Cook shrimp under broiler until just pink. Add to sauce. Serve over basmati rice with naan.
Nutrition Facts : Calories 427.1, Fat 31.1, SaturatedFat 15, Cholesterol 224.4, Sodium 1847.2, Carbohydrate 19.7, Fiber 5.5, Sugar 9.6, Protein 21.1
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- In a small mixing bowl, combine ground dried coconut flakes, grated ginger, grated garlic, chili powder, ground coriander, turmeric and garam masala. Add salt and pepper as per taste.
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- Place the shrimp in a colander and rinse under cold running water. Pat them dry with paper towels.
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- In a bowl, combine the lemon juice, serrano, garam masala, cayenne, turmeric, mustard powder and coriander. Add the shrimp and toss to coat.
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