Madhur Jaffrey's Shrimp In A Pink Sauce

Recipe Ingredients

		Sauce
1 cup	237ml	Canned tomato sauce
1 cup	237ml	Heavy cream
1 1/2 teaspoons	7.5ml	Fresh ginger root - grated
1/4 teaspoon	1.3ml	Cayenne
4 teaspoons	20ml	Lemon juice
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Salt
		Black pepper
		Shrimp
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Whole yellow mustard seeds
2		Garlic - minced
2 lbs	908g / 32oz	Medium shrimp - deveined
		Salt and pepper

Recipe Instructions

Mix all the ingredients for the sauce. Cover and refrigerate until needed. (This may be done up to a day in advance).

Five minutes before you sit down to eat, heat the oil in a large frying pan over a medium-high flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the garlic. Stir once and put in the shrimp. Stir and fry until the shrimp just turn opaque, sprinkling them lightly with salt and pepper as you do so. Pour in the sauce and stir. As soon as the sauce starts bubbling, the dish is ready to be served.

Source:
Madhur Jaffrey's Cookbook

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