Find garam masala--a fragrant Indian spice blend--in the supermarket spice aisle.
2 tablespoons olive oil, divided
1 pound peeled and deveined extra-large shrimp
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 pints cherry tomatoes
3 tablespoons heavy cream
1 teaspoon honey
1/4 cup sliced almonds, toasted
2 cups precooked brown or basmati rice
1/4 cup fresh basil leaves (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.
Add remaining 1 tablespoon oil to pan. Add ginger and garlic; sauté 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil, if desired.
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