Zanzibari Prawn
photo by Artandkitchen
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 chili, hot red thinly sliced
- 4 spring onions
- 3 tablespoons tomato puree
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger, grated
- 500 g shrimp (large prawns, peeled, frozen or fresh)
- 1⁄2 lime, juice only
- 1 tablespoon fresh coriander, chopped and fresh
- 3 tablespoons creme fraiche
- 1 teaspoon garam masala
- salt, to taste
directions
- Prepare all the ingredients first!
- Heat oil in a frying pan. Fry chili and spring onions and for two minutes.
- Add tomato puree, garlic and ginger; stir and cook for 3-4 minutes.
- Add prawns and cook for five minutes until they change color and turn pink.
- Add lime, coriander, 2 tablespoon creme fraiche and garam masala, let it all bubble for 2 minutes.
- Top with the last tablespoon of creme fraiche, garnish with cilantro leaves and serve and eat immediately.
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Reviews
-
We absolutely loved this, a real treat!! I didn't make any significant changes, like previous reviewers I had to use a regular onion, not realising that I had run out of green, and I did add a bit of white wine to create a bit of sauce, but I think that these did not significantly alter the dish. Definitely a make-again!!! Thank you awalde, lovely recipe, made for PRMR tag game.
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This was absolutely delicous,the garam masala is great with the shrimp. It was a little sweet from the tomato with the nice contrast of a little spicey warmth. I was concerned that the chili would be too hot for our tastes so I used a little bit red pepper flakes (about 1/8 tsp), after simmering I thought it needed more spice so added several dashes of hot sauces and some fresh ground pepper - just right for us. I also subbed sour cream and heavy cream for the creme fraiche. In reviewing the recipe before rating I realized that I misread it and should have used tomato puree and not paste. This explains why it wasn't very saucey : ), I ended up adding extra cream using about 1/2 cup total. This is a dish that would be great for a dinner party. I served it with jasmine rice, Trader Joe's garlic naan and green beans. Thanks awalde for sharing your recipe! Made for PRMRT
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What a treat. It took me a little while to find the large shrimp (15/16 size) in my remote area but this was sure worth the wait. I made the garam marsala fresh this morning and I wish that I could always make the spice blends fresh for each recipe. I made it right by the recipe and it turned out to be perfectly amazing. What an outstanding flavor combination this is. I served it with brown rice and a cold salad. Thanks so much for a wonderful recipe awalde. :D
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Tweaks
-
This was absolutely delicous,the garam masala is great with the shrimp. It was a little sweet from the tomato with the nice contrast of a little spicey warmth. I was concerned that the chili would be too hot for our tastes so I used a little bit red pepper flakes (about 1/8 tsp), after simmering I thought it needed more spice so added several dashes of hot sauces and some fresh ground pepper - just right for us. I also subbed sour cream and heavy cream for the creme fraiche. In reviewing the recipe before rating I realized that I misread it and should have used tomato puree and not paste. This explains why it wasn't very saucey : ), I ended up adding extra cream using about 1/2 cup total. This is a dish that would be great for a dinner party. I served it with jasmine rice, Trader Joe's garlic naan and green beans. Thanks awalde for sharing your recipe! Made for PRMRT
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well