Shrimp Makhani with Coconut Rice

Servings: 

INGREDIENTS:

Shrimp Makhani

• 1 lb. large shrimp, peeled, deveined
• 4 tbsp. butter
• 1/2 cup tomato puree
• 4 tbsp. tomato paste
• 1 1/2 cup heavy cream
• 1 tsp. garam masala
• 1 tsp. cumin
• 1 tsp. turmeric
• 1/8 tsp. cayenne pepper
• Juice of 1 lemon
• 1 cup sweet potato, peeled and diced in small cubes
• 1 cup fresh peas (or defrosted frozen)
• 1/2 sweet yellow onion, diced
• 4 large cloves of garlic, minced
• 2 tbsp. fresh parsley, chopped
• Salt & pepper, to taste

Coconut Rice

• 2 cups rice
• 1 1/2 cups coconut milk
• 2 cups water
• Pinch of salt
• 1 tsp. sugar

 INSTRUCTIONS:

1. Start by cooking the rice. Using a rice cooker, following manufacturer's instructions, (or a pot on the stove on low heat), mix together all coconut rice ingredients and cook until the liquid is all absorbed and the rice fluffs up.
2. In a large pan on medium heat, melt butter. Add onion and garlic and cook for several minutes until the onion becomes soft and translucent.
3. Add spices--garam masala, cumin, turmeric, cayenne--and cook for about 5 minutes until mixture become fragrant. Stir regularly.
4. Mix in tomato puree, tomato paste, and heavy cream. Season with salt and pepper.
5. Bring mixture to a simmer, then add diced sweet potato and fresh peas. Simmer on low to medium-low for about 20 minutes, until sweet potato is soft when pierced with a fork.
6. Add shrimp, plus the juice of a lemon, and cook for a few minutes until the shrimp is pink and curled into C-shapes.
7. Garnish with fresh parsley and serve alongside coconut rice!