When Maggie and I were talking about what to make for the latest installment of our little slice of YouTube, she was wanting some large batch cooking that wasn’t grilled chicken and rice. I got to thinking that a base curry sauce with the option of shrimp would be perfect. Curry’s have a ton of flavor and they aren’t really a one recipes fits all type of cuisine. You can play with curry’s by adding a bit more coriander or chili flakes and even switch out cream for coconut milk for a vegan option.
Curry’s are forgiving.
Case in point is that Tikka Masala is usually ALWAYS chicken and I understand because it is pretty damn good! So why in the world would I want to make shrimp tikka masala?!? I mean, it’s blasphemy – it should be chicken! Why oh why would I go and change a good thing? The reasoning behind using shrimp versus chicken is that it saves you time, calories and fat grams.
The thought process was that I would show Maggie how easy curry’s are to make, how versatile they are and the fact that they are freezer friendly foods. You can make a large batch of the sauce and then freeze 1/2 – 2/3 cup portions that you can pull out of the freezer and mix in whatever protein you want. Or, you can mix in different proteins before freezing. Whatever makes your life easier is the way to go!
As with every single recipe I post, layer the seasonings and definitely don’t be afraid of them!
Shrimp Tikka Masala
- 1 15-ounce can of pureed tomatoes
- 2 tablespoons tomatoe paste
- 1/4 cup cream or half n half
- 1 small onion
- 1 knob of ginger
- 6 cloves of garlic
- 1 jalapeno (optional)
- 1 tablespoon olive oil
- 2 tablespoons Garam Masala powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Kosher salt
- Bunch of fresh cilantro
- 1 1/2 cup of cooked basmati rice
- 1 pound shrimp
- 1 tablespoon Garam Masala
- 1 tablespoon olive oil or yogurt
- Kosher salt
- Marinate the shrimp with the olive oil, garam masala and a pinch of salt while you are making the sauce.
- Once the sauce is finished, you are going to put the shrimp in a hot oven or on the grill before serving. Shrimp only takes 3-4 minutes to cook.
- Start heating a heavy bottom pot with some olive oil.
- Dice the onion. The you want to mince the ginger and garlic before placing in a mortar and pestle. Make a paste with the garlic and ginger.
- Add the onion into the pot with olive oil Season with a pinch or two of the spices. Sauté for a few minutes. Add in the spice paste. Season with the spices again. After a minute or so, add in the tomato paste. Season. Stir around for a few more minutes. If its sticking too much to the pot - add in a tiny bit of olive oil.
- Next you add in the crushed or pureed tomatoes and the cream. Season with some spices. You do want to save some for the end though.
- Ok - cover and let simmer for 10 for it to get thick.
- This is when you would cook the shrimp :)
- Once done - serve over some basmati rice and freshly chopped cilantro.