1 tablespoon vegetable oil
1 ½ lb medium wild shrimp, peeled and deveined (see note)
1 container Maya Kaimal Kashmiri Curry
½ cup frozen peas (optional)
Some people prefer the look of shrimp cooked with the tails left on. We like to take them off so they are easier to eat. The choice is yours.
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the shrimp and sauté until shrimp just turn pink.
Add the Kashmiri Curry. Simmer over low-heat until shrimp are cooked through, 5 to 8 minutes. If sauce becomes too thick, add water to thin.
Add peas if using, and simmer another minute. Serve with basmati rice, couscous, quinoa, or flatbread.