Careme

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced), 1 lb 1 lb $7.99 (sale)
• Jumbo Yellow Onions (1 lb) 1 medium-large onion, thin-sliced $1.29 (sale)
• Garlic (1 ct) 3 cloves, minced $1.50 (reg)
• Ginger Root 1 Tbsp grated $4.99/lb (reg)
• Simple Truth Organic® Mini Sweet Peppers (16 oz) 8–10 oz, sliced
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 3/4 cup $1.99 (sale)
• Fresh Organic Lemon - Each 1/2 lemon (juice) + wedges $1.69 (reg)
• Neutral oil 1 1/2 Tbsp
• Spices you likely have: cumin 1 1/2 tsp
• Spices you likely have: coriander 1 1/2 tsp
• Spices you likely have: turmeric 3/4 tsp
• Spices you likely have: garam masala 1 tsp
• Optional: coconut milk or yogurt 1/2 cup coconut milk OR 1/3 cup plain yogurt
• Salt & pepper to taste

Instructions

1. Prep: Pat shrimp dry; lightly salt. Slice onion and peppers; mince garlic; grate ginger.
2. Cook base: Heat oil in a skillet over medium-high. Add onion with a pinch of salt; cook 6–7 minutes until soft and lightly browned. Add garlic + ginger; cook 30 seconds.
3. Spice: Add cumin, coriander, turmeric (and cayenne if you want). Stir 30 seconds until fragrant.
4. Simmer: Add peppers and 3/4 cup broth. Simmer 5 minutes until peppers soften slightly.
5. Add shrimp: Add shrimp and cook 2–4 minutes, stirring, until just pink and cooked through.
6. Finish: Turn off heat. Stir in garam masala and lemon juice. If using yogurt, temper it first (mix with a spoonful of hot sauce), then stir in off heat; or stir in coconut milk and warm gently (don’t boil hard).
7. Serve: Spoon into bowls with lemon wedges. Great with rice/naan if you have it.