Photo: Randy Mayor; Styling: Lindsey Lower
Our version of Shrimp Vindaloo starts with a base of homemade marinara with garam masala and hot paprika peppering this Indian-inspired entree.
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1/2 cup unsalted chicken stock
2 teaspoons garam masala
1 teaspoon hot paprika
1 pound red potatoes, quartered
1 pound peeled and deveined shrimp
Hot cooked rice
Garnish: fresh cilantro
Bring marinara, chicken stock, garam masala, paprika, and potatoes to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook for 6 minutes. Serve over rice, and garnish, if desired.
Fat 4.6 g
Satfat 0.7 g
Sodium 485 mg