Shrimp Vindaloo Recipes

SHRIMP VINDALOO

Steps:

• In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
• Add oil to a big saucepan; heat over medium heat.
• Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
• Add in the paste and stir for 20 seconds.
• Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
• Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
• Add in the shrimp, stir to coat.
• Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
• Add in lemon juice; stir and serve immediately over hot cooked rice.

SHRIMP VINDALOO

Steps:

• Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds.
• Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
• serve over basmaati rice.

SHRIMP VINDALOO

Steps:

• Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.