Saturday, October 13, 2012

Beginner Almond Shrimp with Tomatoes

How can you make shrimp even better? Just add ground almonds and heavy cream. This quick and easy curry isn't spicy, so it should be very kid friendly.

One year ago: Peking Pork with Scotch and Scallions
Two years ago: Black Bean and Tomato Quinoa
Three years ago: Stuffed Zucchini

Beginner Almond Shrimp with Tomatoes (from 660 Curries)

2 tbsp canola oil
1/4 cup slivered blanched almonds, ground
4 garlic cloves, finely chopped
1 large tomato, cored and finely chopped
1/2 tsp cayenne
1 1/2 tsp coarse salt
1 tsp sugar
1/2 tsp Bangala garam masala (grind together: 1 tsp whole cloves, 1 tsp cardamom seeds from green or white pods, 4 cinnamon sticks ... you'll have leftovers)
1 lb large shrimp, peeled and deveined
1/2 cup heavy cream
2 tbsp finely chopped cilantro

1. Heat oil in medium skillet over medium-high heat. Sprinkle in almonds and garlic and cook until nuts brown, 1 - 3 minutes.
2. Stir in tomatoes, cayenne, salt, sugar, and garam masala. Cook until tomato softens, 2 - 4 minutes.
3. Add shrimp and pour in cream. Lower heat to medium, cover, and simmer until shrimp is cooked through and sauce thickens, 5 - 8 minutes.
4. Sprinkle with cilantro and serve.

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