Shrimp in a Pink Sauce

Though only our club’s second cookbook, this book is an all-time, hands-down favorite. The recipes in Madhur Jaffrey’s Cookbook: Easy East/West Menus for Family and Friends capture the subtle flavors of Indian cuisine without the hassles. It features easy-to-follow recipes that rely on fresh, available ingredients to make warm, flavorful, and texturally interesting dishes.

Serves 6

For the Sauce:
1 c. canned tomato sauce
1 c. heavy cream
1 1/2 tsp. finely grated, peeled fresh ginger
1/4 tsp. cayenne pepper (add more, if desired)
4 tsp. lemon juice
1 tsp. ground cumin seeds
About 1 tsp. salt, or to taste
A little freshly ground black pepper

You Also Need:
3 Tbls. olive or other vegetable oil
1 Tbls. whole yellow mustard seeds
2 cloves garlic, peeled and finely chopped
2 lb. medium-sized shrimp, peeled and deveined
Sea salt and freshly ground black pepper

1. Mix all the ingredients for the sauce. Cover and refrigerate until needed. (This may be done the day before).

2. Five minutes before you sit down to eat, heat the oil in a large frying pan over a medium-high flame. When hot, put in mustard seeds. As soon as mustard seeds begin to pop (this should take a few seconds), put in garlic. Stir once and put in shrimp. Stir and fry until shrimp just turn opaque, sprinkling them lightly with salt and pepper as you do so. Pour in sauce and stir. As soon as sauce starts bubbling, the dish is ready to be served.

Serve with basmati rice. (See our TIP for washing and soaking the rice).

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