Based on a popular Bengali dish, our version is simplified with the addition of Philadelphia Lite Sun Dried Tomato & Basil Cream Cheese Product , which replaces cream.
What do I need ?
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.
1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
1 cup lite coconut milk
1/4 cup water
1 Tbsp. grainy Dijon mustard
1 tsp. garam masala
1/2 tsp. red chili powder or cayenne pepper
1/2 tsp. ground turmeric
1 green chili, sliced
1 Tbsp. oil
1 onion, finely chopped
2 cloves garlic, minced
1 lb. (450 g) uncooked large shrimp, peeled with tails left on, deveined
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh coriander (cilantro)
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How do I make it ?
Whisk first 8 ingredients in large bowl until blended.
Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in cream cheese product mixture; cook 5 min. or until slightly thickened, stirring frequently.
Add shrimp; cook and stir 5 to 7 min. or until shrimp turn pink. Remove from heat. Stir in lemon juice. Spoon into serving dish; top with coriander.
Kraft Kitchen Tips!
Substitute white fish, such as halibut, haddock or tilapia, cut into bite-size pieces, for the shrimp.
Serve with hot cooked brown rice and Chutney Chicken Skewers.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 6 g
Cholesterol 190 mg
Sodium 520 mg
Carbohydrate 9 g
Fibre 1 g
Sugars 4 g
Protein 25 g
Makes 4 servings, 1 cup (250 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.