Description
Great with pasta or rice.
Ingredients
- 4 tablespoons tomato puree
- ¾ cup water
- 1 cup heavy cream
- 1 ½ teaspoons grated fresh ginger root
- ¼ teaspoon cayenne pepper
- 4 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ground black pepper to taste
- ½ teaspoon white sugar
- 3 tablespoons vegetable oil
- 1 tablespoon mustard seed
- 2 cloves garlic, chopped
- 2 pounds medium shrimp – peeled and deveined
- salt to taste
- ground black pepper to taste
Instructions
- Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream
- ginger
- cayenne pepper
- lemon juice
- cumin
- 1 teaspoon salt
- black pepper to taste
- and sugar. Cover and refrigerate until needed.
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop
- add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
- Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4