Argentine red shrimp Tikka Masala
We start this brief #FusionCuisine special with one of its most famous exponents, the Tikka Masala, a dish that, according to legend, was created by the Indian community in England by adapting a traditional stew to the taste of British palates. It was such a success that many consider it The Great Britain’s National Dish. Cook this version, prepared with our famous Argentine Red Shrimp, to understand why it is so popular.
FOR 2 PEOPLE
- 300 g. Grand Krust Argentine red shrimp
- 10ml sunflower oil
- 1 garlic clove
- 1/2 red onion
- 30 g. tomato puree
- 250 ml. cooking cream
- 40 g. tikka masala concentrate
- Cilantro
- 10 g. butter
- Basmati rice
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
P&D Raw Argentine Red Shrimp Tail-Off Spectrum The Wild TasteStep by Step
In a frying pan with sunflower oil, cook the Argentine red shrimp with salt (one minute per side). Set aside.
In the same pan, fry the sliced garlic and julienned onion. Add the tomato puree and sauté for two minutes.
Add the cream and cook for five minutes. Add the tikka masala, mix and add the Argentine red shrimps together with the chopped coriander.
Add the butter and stir until emulsified. Serve with basmati rice and you're done!
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