Ingredients
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1 -2 lb shrimp, peeled and deveined (depending on how "saucy" you want the end result to be, I have also used cubed, boneless chicken.)
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garam masala, for dusting (or any spice combination you prefer)
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1 lemon, juice of
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2 tablespoons butter
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1 onion, chopped
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2 garlic cloves, crushed
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2 -4 tablespoons tomato paste
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1/2 teaspoon dried thyme
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1/2 teaspoon cinnamon
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1 tablespoon chopped fresh cilantro (I used dried)
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1/2 jalapeno, chopped (or other hot pepper)
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6 -10 ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
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1 1/4 cups coconut milk
Instructions
- 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).
- Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
- Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
- Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
- Add the tomato paste and cook over low heat, stirring.
- Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
- Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
- Add to the pan and simmer till reduced.
- Add the shrimp and reserved corn and simmer for about 5 minutes.
- Season to taste with salt and pepper.