Pressure Cooker Indian Butter Shrimp

Name: Pressure Cooker Indian Butter Shrimp
Total time: 45 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1/4 cup plain whole-milk yogurt; 2 teaspoons ground cumin; 2 teaspoons sweet smoked paprika; 2 teaspoons garam masala; 2 teaspoons fresh lime juice; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly grated peeled ginger; 1 garlic clove, grated on a Microplane or minced; 2 pounds large shrimp, peeled and deveined; 4 tablespoons (1/2 stick) unsalted butter; 2 shallots, minced; 2 garlic cloves, grated or minced; 1 1/2 teaspoons grated peeled fresh ginger; 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste; 1/4 teaspoon kosher salt, plus more as needed; 1 28-ounce can diced tomatoes and their juices; 1 cup heavy cream; 1/2 teaspoon finely grated lime zest; Cooked basmati rice, for serving; Chopped fresh cilantro, for serving

By Melissa Clark

Total Time: 45 minutes, plus 15 to 60 minutes marinating
Rating: 5(1,077)
Comments: Read comments

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.

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Ingredients

Yield:6 servings

For the Marinade

¼cup plain whole-milk yogurt
2teaspoons ground cumin
2teaspoons sweet smoked paprika
2teaspoons garam masala
2teaspoons fresh lime juice
1½teaspoons kosher salt
1teaspoon freshly grated peeled ginger
1garlic clove, grated on a Microplane or minced
2pounds large shrimp, peeled and deveined

For the Sauce

4tablespoons (½ stick) unsalted butter
2shallots, minced
2garlic cloves, grated or minced
1½teaspoons grated peeled fresh ginger
¼ to ½teaspoon crushed red pepper flakes, to taste
¼teaspoon kosher salt, plus more as needed
128-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

Ingredient Substitution Guide

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Preparation

Step 1
In 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 2
Prepare 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 ¼ teaspoon salt, and cook until golden, another 1 to 2 minutes.
Step 3
Stir 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 4
Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
Step 5
Stir 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.

Ratings

5 out of 5

1,077 user ratings

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Comments

Jeff James7 years ago

To best cook the rice, any rice, don't rinse it, thus losing the flour's flavor. Instead, fry the dry rice for 30 seconds in a tablespoon of melted butter or olive oil, quickly removing it from the heat so as to not burn the rice. You'll love the added flavor, and the rice won't stick together. Cook in boiling liquid for seventeen minutes,covered, stirring the last minute, for perfect rice every time. I learned about frying rice in Lahore, Pakistan from the hotel chef.

Jenny7 years ago

If you were to make this with chicken instead of shrimp, would you add the chicken when you in with the sauce with the pressure cooking function?

A6 years ago

Indian Butter chicken variation: Step 2. brown chicken first. Then continue. Step 3: return chicken. 13 minutes high pressure. Manual release.

Jenny Green1 month ago

Meh. Go with chicken. Shrimp gets lost here. Try butter chicken in new NYT cookbook

DP4 weeks ago

I agree -- the sauce had a nice flavor but I didn't feel the shrimp did (and I marinated for almost an hour)...I'll give the butter chicken a try.

Tim N4 months ago

Since you are using a pressure cooker (probably something like an Instant Pot), you might as well make your rice there, before starting. You need a silicone trivet and the appropriate size flat-bottom bowl for your appliance. Add 2 cups water to the instant pot. Add an equal amount of water and rice to the bowl, place it in the trivet, and lower it into the appliance. Cook at your device's white rice setting. This will be perfect white rice every time, with no hassle or variation.

demitra6 months ago

thought this was great, pressure cooker not needed although I used it this time. Next time, I will do stove top to reduce the sauce more.

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