Thursday, July 25, 2013

Sweet Potatoes and Peas with Shrimp

The sweet potatoes can be replaced with pumpkin.

2 large sweet potatoes, peeled and diced
1 cup frozen peas, thawed
½ lb. shrimp, peeled & de-veined
4 Tbsp. vegetable oil
1 medium onion, diced
3 cloves garlic, diced
2 green chilies, finely chopped 
1 tsp. ginger paste
1 tsp. Kashmiri mirch or chili powder
1 tsp. shrimp powder
1 Tbsp. garlic & chili infused oil
Salt to taste 

1. Heat oil over medium-high heat.
2. Stir-fry onions, garlic, chilies, ginger & chili powder until onions turn translucent.
3. Add sweet potatoes & shrimp powder, cover and simmer on low heat until tender.
4. Stir in peas & shrimp, cover and simmer on low heat until shrimp turn pink.
5. Adjust salt to taste, garnish with garlic & chili infused oil.

Transfer to a serving dish & serve with steamed Basmati rice.

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