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My review
Pink Sauce for Pasta (Shrimp)
236
MARBALET
"Great with pasta or rice."
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Ingredients
15 m servings 565Original recipe yields 4 servings (4 to 6 servings)
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Directions
{{model.addEditText}} Print- Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
- Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
- Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.
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Reviews
Read all reviews 3244 Ratings
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Most helpful positive review
10/10/2003
I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it c...
Most helpful critical review
3/10/2009
tasted ok, but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing.
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10/10/2003
I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it c...
5/28/2004
Very tasty recipe BUT - be careful with cumin. It is a very strong, pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard...
5/1/2003
Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We a...
4/16/2010
This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It's just great. Now, the actual recipe of this that orig...
3/10/2009
tasted ok, but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing.
11/27/2001
This is one of my favorite Madhur Jaffrey recipes. Very easy and delicious!
4/28/2009
I substituted the heavy cream with evaporated goat milk (because of cow milk allergy and to reduce the fat and calories), and it came out really delicious. This sauce is interesting, kind of lik...
12/7/2007
I'm nor sure if this sauce is officially considered a curry or not, but the closest thing I can compare it to is a tomato-based version of green curry sauce. It has the same spicyness with a cre...