A few days ago I uploaded a recipe for Butter Chicken that my friend taught me to make. But he also mentioned what to do with the leftover sauce. After all, there’s going to be leftover sauce. Well, the simple answer is to just make butter shrimp.
The cool thing about this recipe is that you can make it using leftover butter chicken sauce, or just make it from scratch. In terms of the latter the recipe is the same, just sub some peeled prawns/shrimp for the chicken and away you go.
This recipe uses about 20 prawns or shrimp which is enough for two people. As you can see in the picture above I am using tiger prawns. However, you can easily double the amount of shrimp in this butter shrimp recipe without altering any of the other ingredients. How easy is that!
If making the recipe from scratch (aka not using leftovers) then start by heating up a pan with a bit of Ghee or olive oil. Add 1 tsp fennel seeds and 1 tsp coriander seeds and lightly brown the seeds, and then add one red onion. Add 1 tsp of finely ground ginger and 2 cloves chopped garlic. Let everything simmer together on low heat until the onion gets soft and cooks down. Add a little bit (2 tsp) more oil as cooking as needed. Keep heat low so as not to burn anything.
Add four blanched large tomatoes, chopped, and a cup of water. Let simmer on a mid-heat until the tomatoes also break down and the onions are mostly dissolved. Then remove the mix from the heat. Put into a blended and blend for 30 seconds, to liquefy.
Into the same large skillet add 2 cups of yogurt, a quarter cup of chopped ginger, a quarter cup of chopped garlic, a tsp each of coriander, turmeric, and cumin, and finally 2 tablespoons of freshly squeezed lemon juice. Bring to a simmer and then pour in the contents from the blender.
Add 4 tablespoons of good quality butter and stir the butter in. Add one to two tablespoon of garam masala mixture (or separately add more cumin, coriander powders, turmeric, paprika) Add one half tablespoon of fenugreek powder. Add one tsp of spicy chili powder or cayenne pepper (or less to taste, though this is generally not a spicy dish). Add more garlic and add salt, as desired to taste.
Once everything in the pan is at a simmer add in the peeled shrimp and allow to cook in the sauce for a few minute, just until they begin to change color. Then remove the pan from the heat immediately as to not overcook anything. Serve this rich butter shrimp with your favorite flatbread!
Butter Shrimp
Equipment
- Blender
- Pan
Ingredients
Shrimp Mix
- 1 kg Shrimp or prawns, peeled
- 2 cups Yogurt plain
- 1/4 cup Ginger chopped
- 1/4 cup Garlic chopped
- 1 tsp Coriander ground
- 1 tsp Turmeric
- 1 tsp Cumin
- 2 tbsp Lemon Juice freshly squeezed
Butter Shrimp Sauce
- 1 tsp Fennel Seeds
- 1 tsp Coriander Seeds
- 3 tbsp Ghee can use butter or olive oil if no ghee
- 1 Red Onion chopped
- 1 tsp Ginger finely ground
- 2 cloves Garlic chopped
- 4 large Tomatoes blanched, peeled, chopped
- 1 cup Water
- 2 tbsp Garam Masala
- 6 tbsp Butter
- 2 tsp Fenugreek powder
- 2/3 cup Heavy Cream
- Salt to taste
- Chili Powder to taste
Instructions
Butter Shrimp Sauce
- Add 1 tsp fennel seeds and 1 tsp coriander seeds into a pan with 3 tablespoons of ghee. If no ghee, use butter or olive oil. Lightly toast the seeds, and then add one chopped red onion. Add 1 tsp of finely ground ginger and 2 cloves chopped garlic. Let it all simmer together on low heat until the onion gets soft and cooks down. Add a little bit (2 tsp) more oil as cooking if needed. Keep heat low so as not to burn anything
- Add four blanched large tomatoes, chopped, and a cup of water. Let simmer on a mid-heat until the tomatoes also break down and the onions are mostly dissolved. Then remove the mix from the heat. Put into a blended and blend for 30 seconds, to liquefy.
- In the same pan add all the ingredients in the "Shrimp Mix" section of the ingredients and bring up to a simmer.
- Next add the blended tomato mixture and put on medium heat. Add 4 tablespoons of good quality butter and stir the butter in. Add one to two tablespoon of garam masala mixture (or separately add more cumin, coriander powders, turmeric, paprika) Add one half tablespoon of fenugreek powder. Add one tsp of spicy chili powder or cayenne pepper (or less to taste, though this is generally not a spicy dish). Add more garlic and add salt, as desired to taste.
- Finally drop in the shrimp and mix everything up. The shrimp will cook extremely quickly, so after a minute or two remove the pan from the heat. The shrimp will finish cooking through in the hot sauce.
- Put the dish into a small bowls and garnish on top with some herbs or chilies, and serve alongside your favorite flatbread.
Notes
