Cooking for one is hard. Recipes are often set up for at least four servings, so when you're cooking for yourself, you realize one recipe is going to spawn into four meals. Usually by the second meal, I'm over it. That wasn't the case with this recipe. I honestly can't believe how filling, vibrant, easy, and delicious it was, while at the same time being balanced and healthy. If you like Indian flavors and shrimp, try it. You won't be disappointed.
Spiced Indian Shrimp with Couscous
inspired by Martha Stewart
- 2 tablespoons ghee
- 1 diced onion
- 1 1/2 cups marinara (store bought or homemade)
- 1 pound peeled and deveined large shrimp
- 2 teaspoons garam masala
- 1 tablespoon fresh minced ginger
- 2 tablespoons heavy cream
- Israeli couscous, prepared according to package instructions
- Thinly sliced scallions, for serving
In large skillet, heat 1 tablespoon ghee over medium high heat.
Season shrimp with salt, pepper, and garam masala (if you can't find garam masala at the store [like me], make your own with this concoction: 1 tbsp ground cumin, 1 1/2 tsp coriander, 1 1/2 tsp ground cardamom, 1 1/2 tsp ground black pepper, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg).
Add shrimp to skillet in a single layer and cook for 3 minutes or until shrimp starts to become opaque, then flip for another three minutes. Transfer to plate.
Reduce heat to medium. In same skillet, add remaining tablespoon of ghee. Add onion and ginger, and cook until onion is translucent and soft, about 8 minutes. Season with salt and pepper.
Add marinara and simmer until slightly thickened. Remove from heat and add cream and shrimp, plus any juices from the shrimp that may have accumulated. Mix well.
Serve over couscous and top with scallions.