INDIAN BUTTER SHRIMP
Mazzetta Company, LLC
8 ounces butter
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1½ teaspoons garam masala, divided
2 tablespoons tandoori paste
2 tablespoons tomato paste
1¼ cups whipping cream
2 pounds (13- or 15-count size) Seamazz raw shrimp,
thawed and peeled
1⁄ 3 cup plain yogurt
2 tablespoons fresh chopped cilantro, divided
Salt and pepper, to taste
In a large skillet, melt the butter over medium heat. Add garlic,
cumin, paprika and 1 teaspoon garam masala. Cook and stir for
2 minutes. Add tandoori paste and tomato paste, and cook for
another 2 minutes.
Stir in the cream, reduce heat and simmer for 10 minutes, until
sauce thickens. Add shrimp and simmer for 10 minutes. Shrimp
are done when meat turns opaque.
Remove the pan from the heat and stir in the yogurt, remaining
garam masala and half the cilantro. Season with salt and pep-
per. Serve over cooked rice and garnish with remaining cilantro.
Makes 4-6 servings.
Recipe developed by Mike Cisternino, corporate chef to Mazzetta Company, LLC.