Recipe by MARBALET
"Great with pasta or rice."
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1 1/2 teaspoons
grated fresh ginger root
ground black pepper to taste
medium shrimp - peeled and deveined
salt to taste
I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =)
tasted ok, but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing.
Very tasty recipe BUT - be careful with cumin. It is a very strong, pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard seed combo has an AMAZING flavor! Also I used half and half instead of cream and it was still nice and creamy.
Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We also use chicken which I think is even better.
This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It's just great. Now, the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream, so that is what I did, and I loved it. He also states the use of olive oil instead of veg. oil, so that is recommended, as it is healthier. I use the full amounts of everything, spices, etc. I wouldn't change the amounts at all. It is a rich, mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread.
This is one of my favorite Madhur Jaffrey recipes. Very easy and delicious!
I substituted the heavy cream with evaporated goat milk (because of cow milk allergy and to reduce the fat and calories), and it came out really delicious. This sauce is interesting, kind of like a curry but not really like it served with pasta. Which I did, and it was soooo good.
incredibly tasty and easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Pink Sauce for Pasta (Shrimp)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 565
** Calories from Fat: 335
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