Pressure Cooker Indian Butter Shrimp
- FOR THE MARINADE
- ¼ cup plain whole-milk yogurt
- 2 teaspoons ground cumin
- 2 teaspoons sweet smoked paprika
- 2 teaspoons garam masala
- 2 teaspoons fresh lime juice
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly grated peeled ginger
- 1 garlic clove, grated on a Microplane or minced
- 2 pounds large shrimp, peeled and deveined
- FOR THE SAUCE
- 4 tablespoons (1/2 stick) unsalted butter
- 2 shallots, minced
- 2 garlic cloves, grated or minced
- 1 ½ teaspoons grated peeled fresh ginger
- ¼ to ½ teaspoon crushed red pepper flakes, to taste
- ¼ teaspoon kosher salt, plus more as needed
- 1 28-ounce can diced tomatoes and their juices
- 1 cup heavy cream
- ½ teaspoon finely grated lime zest
- In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
- Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes.
- Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
- Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil.
- Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
- Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
- Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes
- Serve over Basmati rice
- Source: NY times Melissa Clark