• 2 lbs. large shrimp, peeled and deveined
• 1-1/2 tsp. coarsely ground black pepper, divided
• 1/4 cup ghee or neutral oil
• 1/2 tsp. ginger paste or freshly grated ginger
• 1/2 tsp. garlic paste or freshly grated garlic
• 1 medium red onion, finely chopped, soaked in ice cold water for 1 hour
• 1 tsp. Kashmiri red chile powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground tumeric
• 2-3 Thai green chilies, finely chopped (can substitute with cayenne or serrano)
• 5 plum tomatoes, finely chopped (I used 2 large tomatoes)
• 1 tsp. fine sea salt
• 1/4 cup coconut milk (optional – I did not add)
• 1-2 tbsp. lemon juice
• 1/4 tsp. garam masala
• 1-2 tbsp. fresh cilantro (I used parsley)
• Roti or pita, for serving (I used small round Naan)
• I also served it with Gandy Dancer Rice

Pat shrimp dry and sprinkle with 1 tsp. pepper and set aside.

Heat ghee or oil over medium heat in a large 12-inch skillet until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.

Add the chile powder, cumin, turmeric and  Thai (serrano) green chilies; stir until fragrant. Add tomatoes and salt and cook for about 15 minutes. Add coconut milk if desired – I did not add.

Add the shrimp and stir to coat evenly. Cook until the shrimp turn pink and appear firm, 4-5 minutes.

Turn off the heat, sprinkle with lemon juice, garam masala, cilantro (parsley) and remaining 1/2 tsp. black pepper. Serve with roti or pita – I served the shrimp with small round Naan and Gandy Dancer Rice.

Recipe by cookingwithauntjuju.com