Oct 20 2008
Quick and easy week night shrimp dish
Shrimp Korma
(NC)—Adding new flavour to traditional foods can be fun and be a great way to get family members to try new foods. Indian flavoured products are becoming widely available and provide a great opportunity to create mouthwatering recipes for the whole family. This shrimp korma recipe is a quick and easy one for the entire family to try. Try serving this with rice, Italian orzo or Middle Eastern cous cous.
Shrimp Korma Recipe
Cook Time: 5 minutes
Marinating Time: 30
Serves: 4
Ingredients
• 680 grams jumbo or large raw shrimp, thawed, peeled, deveined and rinsed
• 1 jar (341 mL) VH Korma Sauce
• 1 Tbsp (15 mL) canola/vegetable oil
• 1 Tbsp (15 mL) lemon juice
• 1/2 cup (125 mL) tomato, seeded and diced
• 1 bunch fresh watercress, stems trimmed, rinsed and patted dry (or if you can’t find watercress use fresh spinach instead)
Directions
1. Place the shrimps in a bowl. Add 1/4 cup VH Korma Sauce to the shrimp and combine. Let the shrimp marinate in the sauce for 1/2 hour.
2. Remove shrimps and discard marinating sauce. Heat oil in a large skillet or sauté pan over medium-high heat; add the shrimps and sear, shaking and tossing, for 2 minutes, or until they begin to turn pink and curl up.
3. Add the rest of the VH Korma Sauce and tomatoes and turn down heat to medium. Cook until sauce is heated through and shrimps are completely cooked, about 5 minutes. Add the watercress and stir until slightly wilted, about 1 minute. Sprinkle with lemon juice and turn off the heat. Serve immediately.
For extra crunch try topping the shrimps with toasted unsalted cashews.
For more Indian inspired recipes visit www.vhsauces.com
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