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Paprika Shrimp Tikka Masala

Traditionally grilled in an Indian clay oven and often with food colors. I love using Paprika as it not only gives it a nice color but also a lovely flavor. It’s fantastic grilled, broiled or pan seared. The combination of the charred shrimp with Masala Mama’s luscious Tikka Masala sauce is unbeatable. I love making a kachumbar raita with it and having it with slightly burnt naan!

Prep time: 5 minutes 
Cook time: 12 minutes
Difficulty: Easy
Serves: 4

Ingredients
1 lb shrimp*, peeled and deveined, preferably with tail on (thawed, if using frozen)
2 tbsp paprika (regular or combination of smoked and regular)
¼ - ½ tsp red pepper flakes (optional, for a spicier dish)
¾ tsp salt
¼ tsp pepper, crushed
2-3 tablespoons ghee/butter or oil
1 jar Masala Mama Tikka Masala Simmer Sauce
1/3 cup cream or coconut milk (more for a creamier sauce)
Cilantro for garnish
Salt and pepper to taste

Directions

  1. In a large mixing bowl, mix the shrimp with all the ingredients of the marinade. 

  2. Grill, broil or pan sear the shrimp, it should get a gentle char, but be careful not to overcook as it can become rubbery. Keep aside.

  3. In a large pan (if you pan seared the shrimp, you can use the same pan), add Masala Mama Tikka Masala Simmer Sauce** and cream/coconut milk and simmer for 5 minutes. 

  4. The sauce should have a nice gravy consistency, if it’s too thick add some stock or water. Adjust salt to taste. 

  5. Stir in the grilled shrimp. Cook for a couple of minutes till everything is nice and hot. Garnish with cilantro and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice. 

*I use frozen, peeled and deveined, tail on shrimp and it’s as good as fresh. 

**Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

TIP: Heat naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and top it with some butter.