Shrimp in “Indian” Sauce



Shrimp in “Indian” Sauce

This Shrimp in Indian sauce is from Chef Pierre Franey as he was trying to reproduce a dish he had and liked. He doesn't think it's an Indian dish as it has yogurt in it but it's a tasty dish with such spices as cardamom and cumin, along with coriander and hot chilies.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Seafood
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 people


  • 1 1/2 pounds fresh shrimp about 36 to 38
  • 2 tablespoons butter
  • 1/2 cup onion finely chopped
  • 1/4 teaspoon red pepper flakes dried
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon cardamom, ground see note
  • 1/2 teaspoon cumin, ground see note
  • Juice of 1 lime
  • 1 cup sour cream
  • 1/2 cup plain yogurt
  • 1/4 cup cilantro fresh, chopped
  • Saffron rice. See recipe.


  • Shell and devein the shrimp. Rinse well, pat dry and set aside.
  • Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about 3 minutes.
  • Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yogurt. Bring gently to the boil, stirring. Sprinkle with coriander and serve hot with saffron rice.


Note; You can substitute curry powder for the cardamom and cumin.

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