Name: Shrimp Vindaloo
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon ground turmeric; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 teaspoon red pepper flakes; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon dry mustard; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1 1/2 tablespoons cider vinegar; 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 (28 ounce) can tomatoes, drained and finely chopped; 1 1/2 lbs large raw shrimp, peeled and deveined; 1 tablespoon fresh lemon juice; hot cooked rice

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Recipe by ratherbeswimmin

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A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine.

Ready In:: 1hr 25mins
Serves:
Units:

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ingredients

1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
1 teaspoon ground coriander
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon dry mustard
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon ground cardamom
1 ¹⁄₂ tablespoons cider vinegar
3 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 (28 ounce) can tomatoes, drained and finely chopped
1 ¹⁄₂ lbs large raw shrimp, peeled and deveined
1 tablespoon fresh lemon juice
hot cooked rice

directions

In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
Add oil to a big saucepan; heat over medium heat.
Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
Add in the paste and stir for 20 seconds.
Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
Add in the shrimp, stir to coat.
Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
Add in lemon juice; stir and serve immediately over hot cooked rice.

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RECIPE MADE WITH LOVE BY

@ratherbeswimmin

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@ratherbeswimmin

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"A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine."

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photo by Julie G.

10/31/2016

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review by Ashley0112

3/23/2016

Delicious! The spice blend was perfect! It is quite spicy, but we like spicy foods. I think I may use canned crushed tomatoes next time rather than chop canned whole tomatoes. There was not enough liquid in the sauce, so I added low sodium chicken broth. I think the crushed tomatoes would solve this issue. Either way, a very tasty and easy dish. Thanks for sharing!

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review by kimlovestoeat

6/16/2015

Excellent! I can handle spice but this very spicy so you may want to cut the pepper flakes by half if you are a lightweight. Delicious and so flavorful! Only change was to use 1 Tbsp. fresh ginger minced instead of the powder and added chopped cilantro at the end. Definitely an keeper!

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review by Busters friend

4/2/2014

Very, very delicious - even better the next day. Keeper recipe - served with rice and peas.

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review by Chicagoland Chef du

1/25/2014

Incredible in every way. So VERY, very good! Worthy of more than 5 stars. DH and I loved the flavors. I halved the recipe, did not change a thing. Perfectly spicy, served with naan and rice,but we didn't touch the rice. Another winner RBS, thanks for posting.

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