SHRIMP VINDALOO

SHRIMP VINDALOO

Vindaloo, a classic hot and sour curry from Goa, adds amazing flavor to this shrimp dish. Enjoy over basmati rice or serve with Naan bread.

Serves 6

• 1 container Maya Kaimal Vindaloo 
• 3 tablespoons vegetable oil
• 1 red bell pepper, cut into large dice
• 1/2 cup diagonally sliced fresh scallions
• 2 lb large wild shrimp, peeled and deveined
• 1 Serrano or jalapeño chili pepper, split lengthwise up to stem (optional)

1. In a medium-sized covered skillet, heat oil over medium heat. Add the red bell pepper and scallions and sauté for 3 minutes.  Then add  shrimp and chili (if using) and sauté until shrimp just start to turn pink.
2. Add  Maya Kaimal Vindaloo sauce, cover and simmer over low heat until the shrimp is cooked through, about 5 to 8 minutes.
3. Remove the chili and serve with basmati rice or Indian naan or other flatbread garnished with more scallions, if you like.

Print