Butter Masala Shrimp with Peppers & Onions
Sautéed peppers and onions add a nice sweet note to this flavorful shrimp curry. For a more colorful dish, use a mix of different bell peppers. And if you like it spicy, add in some thinly sliced jalapeno when frying the other peppers.
2 tablespoons vegetable oil
2 cups sliced (1/4-inch) bell peppers
1 small red onion, cut into ¼-inch slices
1 lb large wild shrimp, peeled and deveined
1 jar Maya Kaimal Butter Masala
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the peppers and onions and sauté until just starting to color, about 5 minutes. Add the shrimp and sauté until shrimp just turn pink.
Add theButter Masala sauce. Cover and simmer over low-heat, stirring occasionally, until the vegetables are tender and the shrimp are cooked through, 5 to 8 minutes. If sauce becomes too thick, add water to thin.
Serve with basmati rice or a sturdy pasta, like linguini.