INDIAN SHRIMP WITH CAULIFLOWER

Indian Shrimp with Cauliflower image

Provided by Daily Inspiration S

Categories Seafood

Time 45m

Number Of Ingredients 12

1 lb medium shrimp, peeled and deveined
2 tsp garam masala
kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 onion, diced
3 clove garlic, chopped
3 Tbsp tomato paste
1 c chopped fresh cilantro, plus more for topping
2 small russet potatoes (about 8 oz. each), peeled and diced
1 small head cauliflower, cut into florets (about 4 cups)
2 c frozen peas, thawed
2 pieces naan or other flatbread, warmed and cut into wedges

Steps:

1. Toss the shrimp with 1/2 tsp. garam masala in a medium bowl; season with salt and pepper. Heat 1 tbsp. olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
2. Add the remaining 1 tbsp. olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 tsp. garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
3. Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.