Indian Butter Shrimp with Tandoori Paste and Garam Masala

Menu Part


2 Pounds Sauce Ready Tail-Off Shrimp 44/62 ct. (Item# 057364)
1/2 Cup Butter
10 Each Garlic Cloves, Minced
1 Teaspoon Cumin
1 Teaspoon Smoked Paprika
2 Teaspoons Garam Masala
2 Tablespoons Tandoori Paste
2 Tablespoons Tomato Paste
1 1/4 Cup Heavy Cream
1 Teaspoon Honey
1/3 Cup Yogurt, Plain
2 Tablespoon Cilantro, Chopped
To Taste Salt
To Taste Pepper
2 Each Lemon, Wedges
1 Cup Slivered Almonds, Toasted


  1. In a large, deep skillet, melt the butter over medium heat.
  2. Add the garlic, cumin, paprika, and 1 teaspoon of garam masala and cook for 1 to 2 minutes until fragrant.
  3. Add the tandoori paste and tomato paste, stirring to incorporate, and cook for another 2 minutes. Stir in the cream and honey, then reduce heat and simmer for 8 to 10 minutes, or until sauce begins to thicken.
  4. Fry shrimp in oil at 350°F for approximately 3 minutes or until golden brown and until internal temperature is 165°F.
  5. Add the shrimp to the skillet and cook for about 10 minutes at a simmer. Remove pan from heat and stir in the yogurt, remaining garam masala, and half of the cilantro. Season to taste with salt and pepper.
  6. Serve over cooked rice and garnish with remaining cilantro, lemon wedges, and slivered almonds.

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