Dinner Tonight: Beginner Almond Shrimp Curry With Tomatoes Recipe

• 2 tablespoons canola oil
• 1/4 cup slivered, blanched almonds, ground
• 4 garlic cloves, chopped
• 1 large tomato, cored and finely chopped
• 1/2 teaspoon cayenne
• 1 1/2 teaspoons kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon garam masala
• 1 pound shrimp, peeled and deveined, but tails left on
• 1/2 cup heavy cream
• 2 tablespoons fresh cilantro, finely chopped

1. Pour the oil into a large skillet set over medium-high heat. Add the almonds and garlic and cook for 1 to 2 minutes, stirring constantly, until the garlic is browned but not burned.
2. Add the tomato, cayenne, salt, sugar, and garam masala. Stir occasionally and cook for 2 to 4 minutes. The tomatoes should break down into the sauce.
3. Dump in the shrimp and pour in the cream. Stir well, then drop the heat to medium, cover the skillet, and cook for 5 minutes, or until all the shrimp are orange and cooked.
4. Sprinkle with chopped cilantro and serve.

canola oil, garlic, tomato, cayenne, kosher salt, sugar, garam masala, shrimp, heavy cream, fresh cilantro

Taken from www.seriouseats.com/recipes/2010/01/beginner-almond-shrimp-curry-with-tomatoes-recipe.html (may not work)