'Butter' Shrimp Masala
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30 Min
Prep : 30 Min
Cream cheese is a delicious replacement for the butter and cream usually used to prepare this traditional dish. This seafood version uses shrimp instead of chicken, but is equally delicious.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. oil
2
1 Tbsp. grated gingerroot
3
2 cloves garlic, minced
4
1/2 tsp. cumin seed
5
1 onion, coarsely chopped
6
1 sweet red pepper, coarsely chopped
7
1 lb. (450 g) uncooked deveined peeled large shrimp
8
1/4 cup finely chopped fresh coriander (cilantro)
9
1-1/2 cups canned crushed tomatoes
10
2 tsp. each dried fenugreek leaves, garam masala
11
1 tsp. each ground coriander, ground cumin, red chili powder or cayenne pepper
12
1/2 cup Philadelphia Cream Cheese Product
13
1/4 cup water
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How do I make it ?
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Step 1
Heat oil in large skillet on medium-high heat. Add next 3 ingredients; cook and stir 1 min. Add onions and sweet peppers; cook and stir 5 min. or until softened. Stir in shrimp and fresh coriander; cook 2 to 3 min. or just until shrimp turn pink. Transfer to bowl; cover to keep warm. Step 2
Add tomatoes and seasonings to skillet; cook on medium heat 5 min. or until slightly thickened, stirring occasionally. Add cream cheese product and water; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Step 3
Return shrimp mixture to skillet; cook and stir 3 to 4 min. or until heated through. Kraft Kitchen Tips!
Butter Shrimp-Vegetable Masala
Cook additional 1 cup vegetables, such as small broccoli florets, sliced zucchini or frozen peas, with the onions and peppers before adding the shrimp.
Food Facts
Dried fenugreek leaves, which add a distinctive curry aroma and flavour to recipes, can be found in the spice section of South Asian grocery stores.
Serving Suggestion
Serve with hot cooked basmati rice.
Serving Suggestion
Serve with Dal Biryani.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 5 g
25 %
Cholesterol 195 mg
Sodium 520 mg
22 %
Total carbohydrate 16 g
5 %
Dietary fibre 4 g
16 %
Sugars 4 g
Protein 26 g
Vitamin A
35 %
Vitamin C
90 %
Calcium
15 %
Iron
35 %
Servings
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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