Butter Shrimp with Peppers and Onions

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lbs large shrimp, peeled and deveined
  • 2 cups sliced bell peppers (try a combination of red, green, and yellow)
  • 1 small red onion, cut into ¼ -inch slices
  • 1 jar Maya Kaimal Butter Masala



  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the peppers and onions and sauté until just starting to color, about 5 minutes. Add the shrimp and sauté until shrimp just turn pink.
  • Add the Butter Masala sauce. Cover and simmer over low-heat, stirring occasionally, until vegetables are tender and the shrimp is cooked through, 5 to 8 minutes. If sauce becomes too thick, add water to thin.
  • Serve with basmati rice or a sturdy pasta, like linguini.

 

 

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