Garam masala is an Indian spice blend consisting of both sweet and hot spices (think cinnamon, cardamom and black pepper), that gives the shrimp an intense flavor without being overly spicy. Pineapple juice with a touch of sugar cooks down to make a syrupy glaze. These can be served hot, at room temperature, or chilled and can be made up to 4 hours ahead of time and refrigerated.
Recipe courtesy of The Fabulous Beekman Boys
Pineapple-Glazed Shrimp
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 30 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • One 6-ounce can pineapple juice

Directions

Stir together the garam masala, coriander, 3/4 teaspoon salt, 1/2 teaspoon sugar and the cumin. Add the shrimp and toss to coat.

Heat the oil in a large skillet over medium-low heat. Cook the shrimp, working in batches to prevent crowding, until just cooked through, about 2 minutes per side. Transfer to a platter. 

Meanwhile, combine the pineapple juice and the remaining 1/2 teaspoon sugar in a medium skillet or saucepan and bring to a boil. Cook until syrupy and reduced to 1/3 cup, about 7 minutes. Stir in the remaining 1/4 teaspoon salt and pour the glaze over the shrimp and serve.

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