Ingredients
4
4 servings
- •4 tablespoons tomato puree
- •0.75 cup water
- •1 cup heavy cream
- •1.5 teaspoons grated fresh ginger root
- •0.25 teaspoon cayenne pepper
- •4 teaspoons lemon juice
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •ground black pepper to taste
- •0.5 teaspoon white sugar
- •3 tablespoons vegetable oil
- •1 tablespoon mustard seed
- •2 cloves garlic, chopped
- •2 pounds medium shrimp - peeled and deveined
- •salt to taste
- •ground black pepper to taste
Instructions
- Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
- Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.
Nutritional Facts
Per 4 servings
- Calories: 565
- Carbohydrate: 8g
- Fat: 37g
- Fiber: 1g
- Protein: 49g
- Sugar: 2g
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