I made this delicious dish for dinner last night it was so good and had a wonderful combination of sweet and spice to it. It is yet another zaar member recipe, I have to get back to making some more of my own, but I have saved so many good recipes and I have been really enjoying making them. I did add some snow peas to this as I had some to use up it is a very versatile dish in that you could through left over veg, like capsicum, bean sprouts green beans etc.. all would pair well. I also added red chili instead of jalapeno as I could not get one at the store that day and it was still wonderful.

Ingredients

1-2lb Shrimp, peeled and deveined (depending on how “saucy” you want the end result to be, I have also used cubed, boneless chicken.)
Garam masala, for dusting (or any spice combination you prefer)
1 Lemon, juice of
2 Tablespoons butter
1 Onion, chopped
2 Garlic clove, crushed
2-4 Tablespoons tomato paste
1/2 Teaspoon dried thyme
1/2 Teaspoon cinnamon
1 Tablespoon chopped fresh cilantro (I used dried)
1/2 Jalapeno, chopped (or other hot pepper)
6-10 Ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
1 1/4 Cups coconut milk

Method

1. Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a cajun mix rather than the garam masala).

2. Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.

3. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.

4. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.

5. Add the tomato paste and cook over low heat, stirring.

6. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).

7. Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.

8. Add to the pan and simmer till reduced.

9. Add the shrimp and reserved corn and simmer for about 5 minutes.

10. Season to taste with salt and pepper.

All photos taken by me unless otherwise stated.