Shrimp Vindaloo Stew

Serves 4

  • 2 tablespoons vegetable oil
  • 1 pound large shrimp, cleaned
  • 1 serrano or jalapeno pepper, split lengthwise (optional)
  • 1 cup potatoes, peeled, cubed 1-inch
  • 1 cup okra, cut into 1/8-inch slices
  • 1 15-oz container Maya Kaimal Vindaloo
  • ¼ cup peas, frozen
  • ½ cup tomatoes, roughly chopped
  • ¼ cup fresh scallions, thinly sliced (optional)
  • In a medium pot, heat vegetable oil over medium heat. Add the split green chili (if using) and the shrimp and quickly sauté for 2 minutes.
  • When shrimp have gained a touch of color, but are not cooked through add potatoes, okra, Vindaloo sauce and 1 cup of water. Cover and lower heat. Let simmer for 10 minutes until potatoes are tender.
  • Add the chopped tomatoes and peas. Cook for an additional 5 minutes uncovered.
  • If desired, finish with ¼ cup of sliced scallions. Remove green chili. Serve warm over rice.



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