Ingredients
For the Marinade
- 1/2 lb shrimp, peeled, tail removed and deveined
- 1/2 tsp minced garlic
- 1/2 tsp grated ginger
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder or paprika
- 1 tbsp oil
- 1 tbsp lemon juice
For the Sauce
- 2 tbsp unsalted butter, divided
- 1 cup diced red onion
- 1 cup diced tomato
- 1 tsp minced garlic
- 1 tsp grated ginger
- 10 – 15 cashews
- 1 tsp red chili powder or paprika
- 1 tsp garam masala
- 1 tsp sugar
- Salt, to taste
- 1/2 cup water, divided
- 2 tbsp heavy cream
- Cilantro, to garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine the shrimp with minced garlic, grated ginger, salt, turmeric powder, red chili powder or paprika, oil, and lemon juice. Mix well to coat the shrimp evenly. Refrigerate and let marinate for 20-30 minutes to infuse the flavors.
- Cook the Shrimp: Heat a skillet over medium flame and add 1 tablespoon of butter. Add the marinated shrimp to the skillet and cook for 4-5 minutes until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside on a plate.
- Prepare the Sauce Base: In the same skillet, add the remaining tablespoon of butter. Add the minced garlic, grated ginger, cashews, and diced onions. Sauté until the onions turn translucent, then add the diced tomatoes. Cook until the tomatoes become mushy and soft.
- Add Spices and Simmer: Stir in red chili powder or paprika, garam masala, sugar, and salt. Sauté the mixture for about one minute to allow the spices to release their aromas. Add 1/4 cup of water to prevent the spices from burning and mix well.
- Puree the Sauce: Remove the skillet from heat. Using a food processor or immersion blender, blend the tomato-onion mixture into a smooth puree.
- Cook the Sauce: Return the pureed sauce to the stove over medium heat. Let it cook for 5 minutes, stirring occasionally to thicken and develop the flavors.
- Combine Shrimp and Sauce: Add the cooked shrimp back into the sauce. Pour in the remaining 1/4 cup water and let the mixture simmer gently for 3 minutes for the flavors to meld.
- Finish with Cream and Garnish: Stir in the heavy cream and chopped cilantro. Turn off the heat immediately after adding the cream to keep the sauce rich and velvety.
- Serve: Serve the Indian Butter Shrimp hot, ideally over cooked basmati rice or with naan bread for a complete meal.
Notes
- For a less spicy option, reduce the red chili powder or use paprika.
- Cashews add a creamy texture; you can soak them if you prefer a smoother puree.
- If you don’t have heavy cream, coconut cream can be a dairy-free alternative.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- This dish pairs excellently with basmati rice or Indian breads like naan or roti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
