I’ll start by acknowledging that the picture doesn’t look like it has any shrimp in it…but it does! I promise. We just went a little heavy on the sauce…which turned out to be a good thing because of how full of flavour it was and how well it complemented the rice we made. Anyway, we borrowed from the concept of our Lentils in Tomato Cashew Curry Sauce recipe (a tomato based sauce made creamy by cashews) before changing up the flavours a bit by adding fresh chili peppers and ginger to up the heat (and because we know Shrimp and Ginger go well together).
We served our curry over white rice infused with green peas. While we served this a la carte (with the protein, veggies, and rice, it was a complete meal), this would also go very well with Spinach and Garlic Naan or Baked Vegetable Samosas.
Time: 35 Minutes
- Shrimp, peeled and deveined
- Ginger Root
- Red Fresno Pepper
- Garam Masala
- Cumin Seeds
- Soak your cashews in hot water for a few hours before you plan to cook. We like to start the soaking in the morning, and then they are ready when we want to cook.
- Dice your onion, Fresno peppers, and garlic. Also, peel and dice your ginger root.
- Melt a little ghee (butter works too) in a large pan, and add in your cumin seeds as it melts.
- When your ghee or butter has melted and is starting to bubble, add in your diced onion, garlic, ginger, and peppers. Then, add some garam masala and turmeric, and cook everything until your peppers soften, and your onions turn opaque.
- As your peppers and onions cook, cut your tomatoes into chunks. Then, when your peppers and onions are ready, add your tomatoes and soaked cashews. Cook until your tomatoes turn to mush.
- Transfer your mixture to a blender, and puree. Then, set aside.
- Melt a little more ghee or butter in the same pan you used for your veggies, and then add your shrimp. Cook until the flesh has turned from opaque to white.
- Pour your sauce back into the pan, and stir to combine. Allow your sauce to heat back up.
- Plate, devour, and enjoy!