1 garlic clove, grated with a microplane or minced
2 pounds large shrimp, peeled and deveined
4 tablespoons butter, divided
2 shallots, minced
2 garlic cloves, grated or minced
1 1/2 teaspoons grated fresh ginger
1/4 to 1/2 teaspoon Handi crushed red pepper flakes
1/4 teaspoon kosher salt
1 (28-ounce) can diced tomatoes, with juice
1 cup heavy cream
1/2 teaspoon finely grated lime zest
cooked Handi basmati rice
chopped fresh cilantro
In a medium bowl, mix together yogurt, cumin, paprika, garam masala, lime juice, salt, ginger and garlic to make marinade. Stir in shrimp. Refrigerate for 15 minutes to 1 hour.
While shrimp are marinating, prepare the sauce. Turn Instant Pot to “saute” and add 2 tablespoons butter.
Once butter has melted, add shallots and a pinch of salt. Cook until golden brown, 4 to 6 minutes.
Stir in garlic, ginger, red pepper flakes, and 1/4 teaspoon salt and cook another 1 to 2 minutes.
Stir in tomatoes and their juice, heavy cream, and another pinch of salt. Bring mixture to a boil. Then cover and set on high pressure for 8 minutes. Make sure valve is turned to “sealing”. Release the pressure maunally. When pin drops, remove the lid.
Turn on “saute” mode and simmer the sauce to thicken, about 4 to 7 minutes.
Stir in the shrimp and marinade, the remaining 2 tablespoons butter, and the lime zest and cook 2 to 5 minutes, or until shrimp are pink, being careful not to overcook. They will continue to cook in the sauce once you remove them from the Instant Pot.
Serve with rice and cilantro.
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