Shrimp Vindaloo

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Have you ever been eating something at a restaurant and thought “Sheesh, I bet I could make this at home”? I was eating at an Indian restaurant the other day and had that moment. The vindaloo I ordered was really good, but I got to thinking that the ingredients seemed to be pretty simple. In case you haven’t tried it, vindaloo is the Indian version of a curry dish.

I decided to give it a try since it couldn’t be that complicated. Heck, if I can tackle Korean dinners then this would be a breeze in comparison. You can get it with pork, seafood, chicken. I decided to go with shrimp. The taste was pretty close to the restaurant version albeit a little less spicy. That’s a good thing in my book because I like some heat but not make your eyes water heat.

You can easily control this by using different versions of paprika or even adding in cayenne if you’re more daring than we are. It was really easy to throw this meal together using pre-made pasta sauce and gave me a chance to get some stuff done while it simmered.

Shrimp Vindaloo Shrimp Vindaloo

  • 16 oz red potatoes
  • 1 1/2 cups pasta sauce
  • 1/2 cup low sodium chicken broth
  • 2 tsp garam masala
  • 1 tsp paprika
  • 12 oz cooked shrimp, tails and shells removed

Wash the potatoes and cut them into quarters. Try to make sure that the pieces are about the same size so that they cook uniformly. You don’t have to be exact, just ballpark it. Heat the potatoes, pasta sauce, chicken broth and spices over medium heat.

Bring to a boil, cover and reduce heat. Simmer over low heat for 25 minutes until the potatoes are tender. Stir every now and then so the potatoes don’t stick to the bottom of the pan and burn. Add the shrimp and stir to combine. Simmer for another 5 minutes to heat the shrimp.

Makes 4 servings at 237 calories each – 25g protein, 26.4g carbs and 4.1g fat.

Notes

  • I used Newman’s Own Fire Roasted Tomato and Garlic Sauce because it tastes awesome. I also like it because it’s got a short list of ingredients and doesn’t cost a fortune. Any brand of marinara sauce will work in this recipe. Feeling especially creative, make your own marinara. 😉
  • Garam Masala is actually a blend of spices and can range from hot to mild depending on the variety that you buy. Since I don’t use it often, I actually mix my own using spices that I typically have in the house. I also make my own taco seasoning instead of buying it pre-mixed. The garam masala recipe that I use is below. It makes more than you need for the vindaloo, so you can either scale it down to what you need or just label a plastic baggie and keep it for something else.
  • I used pre-cooked shrimp for this. If you use raw shrimp, add them when the potatoes and sauce come to a boil and simmer the shrimp for 30 minutes to cook them thoroughly.

Garam Masala

  • 1 1/2 tsp cumin
  • 3/4 tsp coriander
  • 3/4 tsp cardamom
  • 3/4 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

Mix the spices in a small bowl and combine well. Makes approximately 5 1/2 tsp.

35 minutes or so, start to finish. Less time than driving to the Indian restaurant and picking up take out. Plus you can customize the ingredients without getting strange looks. I imagine it’s a whole lot healthier since eating out is typically loaded with sodium and fat.

Usually vindaloo is served over rice with a side of naan which is an Indian bread. I love rice and naan but since there were already potatoes in there, I wanted something that was lighter feeling but still substantial enough for dinner. (Carbs weren’t the enemy, but the feeling of a stuffed turkey wasn’t what I had in mind.) I served ours in a bowl over steamed spinach.

I had the leftovers the next day for lunch and it reheated very well. I also took some with me on a store visit for work and ate it cold. Not bad as a “salad” either. I didn’t try freezing it though but I don’t see any reason why you couldn’t. If you try freezing it for later, let me know your results.

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