Ingredients

Marinade

• 1/4 cup (60 ml) plain whole-milk yogurt
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) paprika (or hot paprika for more heat, or mix 1 1/2 tsp (7.5 ml) paprika + 1/2 tsp (2.5 ml) chili powder for smoky spice)
• 2 tsp (10 ml) garam masala
• 2 tsp (10 ml) fresh lime juice
• 1 1/2 tsp (7.5 ml) kosher salt
• 1 tsp (5 ml) grated ginger
• 1 garlic clove, grated or minced
• 2 lbs (907 g) large shrimp, peeled and deveined

Sauce

• 4 tbsp (60 ml; 1/2 stick) unsalted butter
• 2 shallots, minced
• 2 garlic cloves, grated or minced
• 1 1/2 tsp (7.5 ml) grated ginger
• 1/4 to 1/2 tsp (1.25 to 2.5 ml) crushed red pepper flakes, to taste
• 1/4 tsp (1.25 ml) kosher salt, plus more to taste
• 1 (28-oz/794 g) can diced tomatoes with juices
• 1 cup (240 ml) heavy cream
• 1/2 tsp (2.5 ml) grated lime zest
• Cooked basmati rice, for serving
• Chopped fresh cilantro, for serving

Steps

1. Combine yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in shrimp. Cover and refrigerate 15 to 60 minutes.
2. Melt 2 tbsp (30 ml) butter in a large pot over medium heat. Add shallots and a pinch of salt; cook until golden, 5-7 minutes. Add garlic, ginger, red pepper flakes, and 1/4 tsp (1.25 ml) salt; cook 1-2 minutes.
3. Stir in tomatoes with their juices. Simmer uncovered over medium-low, stirring occasionally, until thickened, 20-25 minutes.
4. Add cream and simmer 5-7 minutes more until sauce is silky. Season with salt.
5. Add marinated shrimp with marinade, remaining 2 tbsp (30 ml) butter, and lime zest. Cook over medium heat until shrimp are pink, 3-5 minutes.
6. Serve over basmati rice and top with cilantro.

Pairings

• Wine: Torrontés – floral, aromatic; Riesling – balances cream & spice
• Beer: Wheat Beer – soft & citrusy; Amber Ale – caramel malt for depth