Indian Shrimp with Cauliflower
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Recipe from Food Network Magazine.
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- 1 lb
- medium shrimp, peeled and deveined
- 2 tsp
- garam masala
- kosher salt and freshly ground black pepper
- 2 Tbsp
- extra-virgin olive oil
- onion, diced
- 3 clove
- garlic, chopped
- 3 Tbsp
- tomato paste
- 1 c
- chopped fresh cilantro, plus more for topping
- 2 small
- russet potatoes (about 8 oz. each), peeled and diced
- 1 small
- head cauliflower, cut into florets (about 4 cups)
- 2 c
- frozen peas, thawed
- pieces naan or other flatbread, warmed and cut into wedges
1Toss the shrimp with 1/2 tsp. garam masala in a medium bowl; season with salt and pepper. Heat 1 tbsp. olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
2Add the remaining 1 tbsp. olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 tsp. garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
3Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.