This Instant Pot Indian Butter Shrimp recipe allows you to have restaurant quality Indian food at home. The tomato and cream based sauce is flavored with garam masala, garlic, cumin, fresh ginger, and paprika.
1teaspoonfreshly grated ginger,use a microplane if you have one
1garlic clove, grated with a microplane or minced
2poundslarge shrimp,peeled and deveined
2garlic cloves,grated or minced
1 1/2teaspoonsgrated fresh ginger
1/4 to 1/2teaspooncrushed red pepper flakes
1(28-ounce) candiced tomatoes, with juice
1/2teaspoonfinely grated lime zest
cooked basmati rice
chopped fresh cilantro
In a medium bowl, mix together yogurt, cumin, paprika, garam masala, lime juice, salt, ginger and garlic to make marinade. Stir in shrimp. Refrigerate for 15 minutes to 1 hour.
While shrimp are marinating, prepare the sauce. Turn Instant Pot to "saute" and add 2 tablespoons butter.
Once butter has melted, add shallots and a pinch of salt. Cook until golden brown, 4 to 6 minutes.
Stir in garlic, ginger, red pepper flakes, and 1/4 teaspoon salt and cook another 1 to 2 minutes.
Stir in tomatoes and their juice, heavy cream, and another pinch of salt. Bring mixture to a boil. Then cover and set on high pressure for 8 minutes. Make sure valve is turned to "sealing". Release the pressure maunally. When pin drops, remove the lid.
Turn on "saute" mode and simmer the sauce to thicken, about 4 to 7 minutes.
Stir in the shrimp and marinade, the remaining 2 tablespoons butter, and the lime zest and cook 2 to 5 minutes, or until shrimp are pink, being careful not to overcook. They will continue to cook in the sauce once you remove them from the Instant Pot.
Serve with rice and cilantro.
This recipe originally appeared on spicysouthernkitchen.com