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Shrimp Vindaloo

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4
Our version of Shrimp Vindaloo starts with a base of homemade marinara with garam masala and hot paprika peppering this Indian-inspired entree.


  • 2 cups Slow Cooker Marinara
  • 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

Nutrition Information

  • calories 343
  • fat 4.6 g
  • satfat 0.7 g
  • sodium 485 mg

How to Make It

  1. 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.

Cook's Notes

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