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Ingredients
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4 tablespoons tomato puree
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¾ cup water
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1 cup heavy cream
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1 ½ teaspoons grated fresh ginger root
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¼ teaspoon cayenne pepper
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4 teaspoons lemon juice
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1 teaspoon ground cumin
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1 teaspoon salt
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ground black pepper to taste
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½ teaspoon white sugar
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3 tablespoons vegetable oil
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1 tablespoon mustard seed
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2 cloves garlic, chopped
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2 pounds medium shrimp - peeled and deveined
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salt to taste
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ground black pepper to taste
Directions
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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.
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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.
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Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.
Nutrition Facts (per serving)
565 | Calories |
37g | Fat |
8g | Carbs |
49g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 565 | |
% Daily Value * | |
Total Fat 37g | 48% |
Saturated Fat 16g | 79% |
Cholesterol 427mg | 142% |
Sodium 1004mg | 44% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 49g | 97% |
Vitamin C 10mg | 11% |
Calcium 183mg | 14% |
Iron 6mg | 36% |
Potassium 580mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.