Shrimp With Sweet Corn Sauce

READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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.)
  • garam masala, for dusting (or any spice combination you prefer)
  • 1
    lemon, juice of
  • 2
    tablespoons butter
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 2 -4
    tablespoons tomato paste
  • 12
    teaspoon dried thyme
  • 12
    teaspoon cinnamon
  • 1
    tablespoon chopped fresh cilantro (I used dried)
  • 12
    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 14
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DIRECTIONS

  • 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.
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