indian shrimp with cauliflower
A nice fragrant Indian stew. Recipe from Food Network Magazine.
No Image
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons garam masala
- - kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 - onion, diced
- 3 cloves garlic, chopped
- 3 tablespoons tomato paste
- 1 cup 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 cups frozen peas, thawed
- 2 - pieces naan or other flatbread, warmed and cut into wedges
How To Make indian shrimp with cauliflower
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Step 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.
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Step 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.
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Step 3Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
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