I’m experiencing a bit of writer’s block.
I have a folder full of recipes and photos to share . . . but I can’t think of anything to say other than: delicious. And of course they are delicious or I wouldn’t share them here.
The problem is that the more recipes and photos I pile up here and the more I tell myself I need to get writing, the harder it seems to get down to it. Surely there is an end in sight though, right? The past week of writer’s block will surely translate to a very prolific week of words now, right?
While I’m waiting for that flow though, I can’t deprive you of this Indian Butter Shrimp recipe. It is probably the most delicious thing I have eaten recently.
If you’re thinking Indian Butter Chicken, well yes but no.
It’s similar but really I think it’s a recipe that stands entirely on its own. That is to say, while you are eating a scrumptious bite of rich, creamy Indian Butter Shrimp, you aren’t thinking “gee, this tastes like chicken.” Know what I mean?
This Indian Butter Shrimp recipe is simple, even weeknight simple, but it’s so rich and so delicious that it works as a weekend indulgence, a special guests for dinner dish, a date night in, or in my case a make the kids really happy on a Thursday night dinner because it’s even better than our favorite Indian Restaurant.
Word to the wise, you will want to serve this with something light and green, I’m going to recommend spinach or steamed broccoli or the likes, because after you find yourself slurping up the buttery sauce by the spoonful, you’re going to want a bite of something green to make amends.
It’s worth it though, so very worth it.
It looks like it’s shaping up to a be a good week in my neck of the woods. It’s got to be this shrimp.
- 2 pounds large shrimp, peeled and deveined with tails intact
- ½ cup butter
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1½ teaspoons garam masala
- 2 tablespoons tandoori paste, see note
- 2 tablespoons tomato paste
- 1¼ cups whipping cream
- 1 teaspoon honey
- ⅓ cup plain yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sliced almonds
- Cooked rice and lemon wedges to serve
- In a large, deep skillet, melt the butter over medium heat. Add the garlic, cumin, paprika, and 1 teaspoon of garam masala and cook for 1 to 2 minutes until fragrant. Add the tandoori paste and tomato paste, stirring to incorporate, and cook for another 2 minutes. Stir in the cream and honey, then reduce heat and simmer for 8 to 10 minutes, or until sauce begins to thicken.
- Add the shrimp to the skillet and cook for about 10 minutes at a simmer until the shrimp are pink and cooked through. Remove pan from heat and stir in the yogurt, remaining garam masala, and half of the cilantro. Season to taste with salt and pepper.
- Serve over cooked rice and garnish with remaining cilantro, lemon wedges, and slivered almonds.
Recipe adapted from Bowl Food