Tikka Masala Shrimp With Pineapple Recipes

SHRIMP TIKKA MASALA

Steps:

• Heat oil in a Dutch oven or a stockpot over medium heat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.
• Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

PUNJABI-STYLE MASALA SHRIMP

Steps:

• Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
• When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

SHRIMP AND PINEAPPLE TIKKA

Steps:

• If you are going to use wooden skewers, soak them in water for at least 20 minutes.
• In a hot, dry skillet, toast cumin, coriander, fennel seed, fenugreek, and nigella seeds just until fragrant; remove from pan immediately so as not to burn.
• Grind spices, with chili powder and salt, either in a mortar and pestle or a spice grinder, to a fine powder; transfer to a non-metallic bowl and stir in the lemon juice.
• Add shrimp to the bowl and toss to coat; marinate 10 minutes.
• Meanwhile, preheat broiler.
• Thread skewers with 3 shrimps alternating with 3 pieces of pineapple.
• Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side; rush with marinade.
• Serve with plenty of cilantro sprinkled over top.

SHRIMP TIKKA MASALA

Steps:

• In a heavy pot, heat the ghee or oil until shimmering. Add onion and cook slowly, stirring often, until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala and chili powder. It should be thick, but not pasty; it should drip off a spoon. If too thick, add more ghee or oil. Cook until very fragrant, 3-4 minutes.
• Add water and stir until smooth. Season to taste with salt and pepper. Add shrimp and poach gently until cooked through, 3-5 minutes.
• Remove from heat and stir in yogurt. Serve over cooked jasmine or basmati rice.