Indian-Inspired Shrimp Curry

🥘 Ingredients

• black pepper
  ¼ tsp
• cilantro
  1 bunch
• crème fraîche
  ¼ cup
• curry powder
  1 tsp
• garam masala
  1 tbsp
• garlic powder
  1 tsp
• ginger paste
  1 tbsp
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  1 tbsp
• peas
  ½ cup
• red onion
  1 unit
• salt
  1 tsp
• shrimp
  12 oz
• sugar
  1 tsp
• tomato paste
  2 tbsp

🍳 Cookware

• small pot
• medium pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice red onion . Zest and halve lemon . Roughly chop cilantro and set aside. Peel and devein shrimp if needed.

   red onion: 1 unit, lemon: 1 unit, cilantro: 1 bunch, shrimp: 12 oz
2. 

   2

   In a small pot , combine jasmine rice and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer ⏱️ 10 minutes until water is absorbed. Fluff with a fork and keep warm.

   jasmine rice: 1 c
3. 

   3

   Heat olive oil in a medium pot over medium heat. Add diced onion and cook, stirring occasionally, until softened ⏱️ 5 minutes . Stir in garam masala , curry powder , garlic powder , ginger paste , and tomato paste . Cook, stirring constantly, until fragrant ⏱️ 1 minute .

   olive oil: 1 tbsp, garam masala: 1 tbsp, curry powder: 1 tsp, garlic powder: 1 tsp, ginger paste: 1 tbsp, tomato paste: 2 tbsp
4. 

   4

   Add shrimp to the pot along with salt , black pepper , and sugar . Stir to coat evenly with the spice mixture. Add ½ cup water and simmer, stirring occasionally, until shrimp turn opaque and pink ⏱️ 5 minutes .

   salt: 1 tsp, black pepper: ¼ tsp, sugar: 1 tsp
5. 5

   Remove pot from heat and stir in crème fraîche and peas . Cover to keep warm while plating. Divide fluffy rice between plates, spoon the shrimp curry over the top, and garnish with fresh cilantro and lemon wedges to taste.

   crème fraîche: ¼ cup, peas: ½ cup