Shrimp in Indian Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
raw |
|
| 1 | each |
limes
juiced |
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
yogurt, plain
|
|
| ¼ | teaspoon |
red hot chili pepper, dried
|
|
| ¼ | cups |
cilantro
fresh, chopped |
|
| ½ | teaspoon |
cumin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
raw |
|
| 1 | each |
limes
juiced |
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
yogurt, plain
|
|
| 1.3 | ml |
red hot chili pepper, dried
|
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 2.5 | ml |
cumin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Shell and devain the shrimp.
Rinse well and pat dry.
Set aside.
Heat the butter in a skillet and add the onion.
Add the chili.
Cook briefly and add the shrimp, salt and pepper to taste.
Cook, stirring often, about three minutes.
Add the cumin and stir.
Add the lime juice, sour cream, and yoghurt.
Bring gently to a boil stirring.
Sprinkle with coriander and serve hot with saffron rice.
