Pressure Cooker Indian Butter Shrimp
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
- Serves: 6 persons
- ¼cup plain whole-milk yogurt
- 2teaspoons ground cumin
- 2teaspoons sweet smoked paprika
- 2teaspoons garam masala
- 2teaspoons fresh lime juice
- 1 ½teaspoons kosher salt
- 1teaspoon freshly grated peeled ginger
- 1garlic clove, grated on a Microplane or minced
- 2pounds large shrimp, peeled and deveined
- 4tablespoons (1/2 stick) unsalted butter
- 2shallots, minced
- 2garlic cloves, grated or minced
- 1 ½teaspoons grated peeled fresh ginger
- ¼to 1/2 teaspoon crushed red pepper flakes, to taste
- ¼teaspoon kosher salt, plus more as needed
- 29-ounce can diced tomatoes and their juices
- 1cup heavy cream
- ½teaspoon finely grated lime zest
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for serving
Step 1In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
Step 2Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
Step 3Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
Step 4Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
Step 5Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.