Easiest Way to Easy Delicious Shrimp Tikka Masala

Easiest Way to Easy Delicious Shrimp Tikka Masala Delicious, fresh and tasty.

Shrimp Tikka Masala. It should be thick, but not pasty; it should drip off a spoon. If too thick, add more ghee or oil. Add water and stir until smooth.

So when Trader Joe's Shrimp Tikka Masala landed I was excited to find and try it.

Now there are a number of tikka masala options on shelves.

So I figured this would be more of the same.

You can have Shrimp Tikka Masala using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Shrimp Tikka Masala

1. Prepare of Shrimp.

2. It’s 1 tbsp of olive oil.

3. You need 1 lb of raw shrimp - deveined, shells removed (I buy frozen ez-peel such as AquaStar brand and thaw before using).

4. You need 1 tsp of curry powder.

5. You need 1 tsp of granulated sugar (optional).

6. You need 1/2 tsp of sea salt (optional).

7. Prepare of Sauce.

8. It’s 1/2 large of yellow onion - finely chopped.

9. Prepare 4 clove of garlic - minced (or 3 tsp jarred, minced garlic).

10. Prepare 1 tbsp of ground cumin.

11. Prepare 1 tsp of sea salt.

12. You need 1/2 tsp of ground cinnamon.

13. You need 1/4 tsp of ground turmeric.

14. You need 1/2 of to 1 teaspoon cayenne pepper.

15. You need 1 can of tomato sauce (14oz).

16. Prepare 1 1/4 cup of unsweetened culinary coconut milk.

17. It’s 2 tsp of paprika.

18. Prepare 1 tbsp of granulated sugar.

You see the vegan tikka, chicken tikka, and paneer tikka they are all super similar in terms of the sauce.

It's a very similar thick sauce that isn't.

Puree tomatoes using a food processor or blender.

Succulent shrimp tikka masala… It was a beautiful weekend, weather wise.

Shrimp Tikka Masala instructions

1. In a small bowl mix together all dry spices for sauce EXCEPT for paprika and sugar. Set aside..

2. Shrimp: Heat a large, heavy bottomed, deep sided skillet over medium heat. Add olive oil and allow to heat until just shimmering but not smoking. Note: You can use the same amount of ghee (clarified butter) instead of olive oil for a more traditional route, olive oil is just better for you. ;).

3. Shrimp: Add prepared shrimp to hot skillet. Sprinkle with curry powder, as well as salt and sugar if using. Cook until just barely opaque, stirring constantly to prevent burning. About 1 - 2 minutes. You dont want them cooked all the way through so they will finish in the sauce without becoming tough/chewy. Transfer shrimp to bowl along with any liquids in skillet and set aside. Note: you will have some curry stick in the skillet. This is good for adding flavor to the sauce. :).

4. Sauce: Maintain skillet over medium heat. Add olive oil for sauce and again heat to shimmering but not smoking. Add onion and sautee until it begins to soften, stirring frequently. About 2 minutes. Add garlic and sauce spice mix. Sautee until fragrant, stirring constantly so spices and garlic do not burn. About 2 minutes more..

5. Sauce: Add tomato sauce. Stir to combine everything, scraping the bottom of the pan to deglaze and pick up all the yummy bits that have stuck so far. Bring to a boil. Reduce heat and simmer, uncovered, until sauce has reduced and thickened, stirring frequently. About 10 - 15 minutes..

6. Sauce: When sauce has thickened add paprika, sugar and coconut milk. Stirring well to incorporate. Taste and adjust seasoning for heat, sweet and salt to your liking. Simmer 10 minutes more, stirring almost constantly. Add shrimp, Stir to coat, turn heat down to medium low (simmering should slow), cover and let cook untouched for 5 minutes more..

7. Finish: Serve over a bed of fresh jasmine rice along side a nice vegetable curry, such as my curry potatoes with peas and carrots. Enjoy!.

8. Note 1: Start with just 1/2 tsp of cayenne in the spice mix if you want less heat. We go for the full tsp because its about a nice, medium heat. If you want it REALLY hot, add up to an extra 1/2 tsp cayenne and use hot curry powder on your shrimp..

9. Note 2: Culinary coconut milk is thicker and richer than standard, canned coconut milk; its consistency is even a little thicker than cream. The brand I buy comes in a small carton in the health food section of my local grocery store. If you cannot find culinary coconut milk a can of regular unsweetened coconut milk will do, but you may need to simmer longer to thicken your sauce back up. And no matter what, always shake your coconut mill vigorously before using because it does separate into the solids and liquids in the can/carton..

But I was so sick and stayed home blowing my nose and drinking chukku kaapi.

On last Friday I dined at a Thai restaurant and had tom yum goong, it really helped me to open up my senses.

Sparkle comes from a splash of lime juice.

Heat the oil in a large straight-sided skillet over medium-high heat.

Prawn Tikka Masala Recipe - About Prawn Tikka Masala Recipe: Prawns are important types of seafood popularly consumed all around the world due to a huge amount of protein it provides and for the versatility with which it can be cooked.