• 1 ½ lbs. jumbo or large shrimp, peeled, deveined, and rinsed
  • 1 teaspoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 tablespoon chives or green part of green onion
  • 1 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • ¼ cup coconut milk, fresh or canned
  • Coarse salt to taste
  • 1 tablespoon lemon juice
  • 6 oz. watercress, trimmed, rinsed, and patted dry


1. Place the shrimp in a bowl. Add the curry powder, garam masala, chives, garlic, and oil and crumble over the shrimp.
2. Heat a frying pan over high heat until very hot. Add the shrimp and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimp. Continue to cook until the sauce is reduced to a glaze and the shrimp are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
3. Spread the watercress on a plate and mound the shrimp on top of it. Serve immediately.

30 Minute, Seafood
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