Ingredients
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1
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Shrimp Vindaloo, A Southern Indian Goa inspired dish. Vindaloo usually means the hottest curry one could imagine., Delicious! The spice blend was perfect! It is quite spicy, but we like spicy foods. I think I may use canned crushed tomatoes next time rather than chop canned whole tomatoes. There was not enough liquid in the sauce, so I added low sodium chicken broth. I think the crushed tomatoes would solve this issue. Either way, a very tasty and easy dish. Thanks for sharing!
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Steps
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1
Done
|
In a Small Bowl, Add the First 12 Ingredients; Mix Well to Form a Smooth Paste; Set Aside. |
|
2
Done
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Add Oil to a Big Saucepan; Heat Over Medium Heat. |
|
3
Done
|
Add in the Onion and Garlic; Saute About 4 Minutes, Stirring Often, Until the Onion Is Translucent. |
|
4
Done
|
Add in the Paste and Stir For 20 Seconds. |
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5
Done
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Quickly Add the Tomatoes and Stir; Make Sure to Scrape Up the Browned Bits from the Bottom of the Pan. |
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6
Done
|
Once Mixture Begins to Simmer, Lower the Heat to Low, Cover and Cook For 15 Minutes, Stirring Frequently. |
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7
Done
|
Add in the Shrimp, Stir to Coat. |
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8
Done
|
Increase Heat to Medium-and Cook, Stirring Frequently, For 3 Minutes or Until the Shrimp Are Pink. |
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9
Done
|
Add in Lemon Juice; Stir and Serve Immediately Over Hot Cooked Rice. |
