KASHMIRI SHRIMP

Serves 4

1 tablespoon vegetable oil
1 ½ lbs medium wild shrimp, peeled and deveined
1 container Maya Kaimal Kashmiri Curry
½ cup frozen peas (optional)
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 Maya Kaimal 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.