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Export 16 ingredients for grocery delivery
Step 1
In a medium bowl, combine all the ingredients mentioned on “to marinate”. Coat the shrimp well and refrigerate for 20-30 minutes to marinate.
Step 2
Heat a skillet on a medium flame with a tablespoon of butter. Add the marinated shrimps to the skillets and cook them for 4-5 minutes. Once done remove them to a plate and keep it aside.
Step 3
To the same skillet add the remaining tablespoon of butter, add in the garlic, ginger, cashews, and onions. Cook until the onions turn translucent and then add the chopped tomatoes.
Step 4
Once the tomatoes turn mushy add the spice powders; red chili powder, garam masala, sugar, and salt. Saute for a minute and add ¼ cup water to avoid burning the spices.
Step 5
Remove from heat and blend them on a food processor or immersion blender to a smooth puree.
Step 6
Return to the stove and cook the sauce for 5 minutes. Add the cooked shrimp to the sauce.
Step 7
Add in another ¼ cup of water to the sauce and let it simmer for 3 minutes.
Step 8
Finally, add the heavy cream and cilantro and off the flame.
Step 9
Serve the butter shrimp over the cooked basmati rice and naan.
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