Garlic Shrimp with Sautéed Beetroot

Yields4 Servings

DifficultyBeginnerPrep Time10 minsCook Time20 minsTotal Time30 mins

1 tbsp Canola Cooking Oil

3-4 Curry Leaves

1 ½ tbsp Garlicfresh, finely chopped

2 tbsp Shallotsfinely chopped (shallots may be replaced with small onions)

¼ cup Tomatoessmall diced

1 tbsp Homemade Shrimp Masala

¼ tsp Salt

½ lb Shrimpraw, peeled and de-veined, fresh or frozen, thawed

few drops Wateras needed

Sautéed Beetroot

1 small Beetroot

3 cups Water

Cooking Oil Spray

½ tsp Cumin Seeds

In a medium pan, over medium-low heat, add oil, curry leaves, garlic and shallots. Sauté for one minute; add tomatoes and homemade shrimp masala and sauté for 5 to 6 minutes. You may sprinkle a few drops of water if the mixture becomes too dry.

Add shrimps and mix well, cook for 3 to 4 minutes, or until the tails of the shrimp start to curl.

Place cooked shrimp in a plate and top with sautéed beetroots. (instructions below)

Sautéed Beetroot

In a medium pot, over medium high heat, add 3 cups water and boil beets for 20 to 25 minutes or until cooked. Set aside cool. Peel beets and cut into 1⁄4 inch cubes.

In a small non-stick pan, over medium high heat, evenly spray cooking oil for 2 seconds; add cumin seeds; Once it sizzles, add beet cubes to the pan. Sauté for 2 minutes and remove.