Shrimp Vindaloo

Serves 4

  • 2 tablespoons vegetable oil
  • ½ red bell pepper, cut into large dice
  • ¼ cup diagonally sliced fresh scallions
  • 1 lb large shrimp, peeled and deveined
  • 1 Serrano or jalapeño chili pepper, split lengthwise up to stem (optional)
  • 1 container (15 oz) Maya Kaimal Vindaloo (for club size use about 2 cups)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the red bell pepper and scallions and sauté for 2 minutes. Add the shrimp and chili and sauté until shrimp just start to turn pink.
  • Add the Maya Kaimal Vindaloo sauce, cover and simmer over low heat until the shrimp is cooked through, 5 to 8 minutes.
  • Remove the chili. Serve with basmati rice or Indian naan or other flatbread garnished with more scallions, if you like.



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