Shrimp cook so quickly, you can definitely make this curry in a hurry! Always look for wild-caught seafood at your local fish counter, and give your shrimp a good rinse before cooking for the freshest flavor. If you like, you can crumble in some feta into this dish at the end for a nice tangy garnish.
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.