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* Maya Kaimal Vindaloo
- 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 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.
* If using our 30 oz. Costco container, use about half.