Spicy Shrimp Masala Food

SHRIMP TIKKA MASALA

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.

SHRIMP WITH SPICY MASALA

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.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

SHRIMP WITH SPICED MASALA AND COCONUT MILK

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.