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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Surprisingly good dish. I took another reviewer's suggestion and added a little curry powder, chicken broth, and extra spice. Bumped up spices to 1.5 tsp. garam masala, 3/4 tsp. cumin, and 1/2 tsp. curry powder. Also used six garlic cloves and more salt. My cherry tomatoes were a bit larger, so I cut them in half with grand results. I sautéed half an onion and 1 stalk of celery, both minced, before adding the ginger and garlic just to bump up the flavor even more. To make the recipe even easier and to insure my shrimp were't overcooked, I skipped browning the shrimp and instead added them to the sauce before the cream. They cooked up beautifully in about two minutes. Half and half instead of heavy cream provided terrific creaminess. I think you could probably even get away with whole milk. The honey is crucial to balance out the acid of the tomatoes. The almonds could be skipped, but we really enjoyed the extra layer of crunch they provided. Guaranteed, your house will smell like an Indian restaurant after making this!
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