We created a recipe for Chicken Masala for the new book. That’s Masala not Marsala. The one is made with Garam Masala spices. The other with Marsala red wine. Then we started thinking that it might be nice to have a seafood version, basically the same thing but with shrimp instead of chicken. This is a “first try” recipe. We usually wind up doing something two or three or more times, seldom do we just hit it the first time. My wife thought it was fine as is, I thought it needed more Masala spice. You be the judge, here it is so far.
1/2 of a 14 oz. of canned chopped tomatoes (6-7 oz.)
1/2 medium onion diced (about 1/2 cup)
1/2 clove of garlic (whole clove if you love garlic)
2 tbs. tomato sauce
1 tsp Garam masala spice (1.5 if you love indian food)
1 pat of melted butter
Salt to taste
About 10 jumbo raw Shrimp shelled and deviened
1/4 cup basmati or white rice with 1/2 cup water, salt and a pat of butter or use the one minute instant cups, just microwave.
Cut the shrimp into large bite sized pieces
In a medium bowl, mix the shrimp, butter, tomatoes, onion, garlic, salt, tomato paste and the masala spice.
PAM spray two ramekins and fill each with the mix
Cook at 350 degrees for 30 min.
While its baking, cook the rice in a small pot according to directions. Or get the rice cup ready for microwaving.
Put a tablespoon or two of the rice on top ( an ice cream scoop is perfect) and serve. We put the rice on a plate and poured the dish onto it. Some people might like some plain yogurt or sour cream on the side. A grande flour tortilla lightly toasted is a good substitute for the Indian bread, Nam.
Garam Masala spice: 1 Tsp ground cumin, 1/2 tsp ground coriander 1/2 tsp cinnamon 1/4 tsp ground cloves, 1/4 tsp ground pepper, ¼ tsp ground fennel, 1/4 tsp nutmeg, pinch cayenne pepper and cardamom. You may need a seed grinder or a mortar and pestle for some of these. Store this in a bottle or plastic bag for future use.
You can sometimes find this in your food store or an ethnic foods store. It’s hard to find some of these things ready ground. If you buy true Indian Masala it will have big nuts and seeds in it, sift these out.
Serve with a good burgundy white. It really needs something with body to offset the spices.