Shrimp Vindaloo

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Heat a skillet or saute pan over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the peppers and carrots (a) to the pan. Season with a pinch of salt and pepper. Saute for 3-5 minutes, stirring occasionally with a wooden spoon.
3. Remove the pan from the heat and pour the vindaloo sauce (b) over the vegetables. Put the pan back over medium-high heat and bring the vegetables and sauce up to a simmer.
4. Once simmering, add the chickpeas (c) to the pan. Turn the heat down to medium or medium-low to maintain a simmer while you cook the pita and shrimp.
5. Heat another skillet or saute pan over medium-high heat for 2 minutes. Open the package of garlic herb pita dough (d) and place on a plate. When the pan has warmed up, add a small amount of olive oil to the pan. Warm each piece of pita in the pan for 15-30 seconds on each side.
6. Cut open the package of shrimp (e) and place on a plate. Season on both sides with a pinch of salt and pepper. Carefully wipe out the pan you were using for the pita and place back over medium-high heat for 1 minute. When the pan was warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
7. Add the shrimp to the pan. Stir and make sure each piece of shrimp is touching the bottom of the pan. Cook for 1 minute, then use tongs to flip each shrimp over and cook the other side for 1 minute, or until the shrimp is opaque.
8. Spoon the vegetables and sauce into your serving bowls. Add the shrimp on top. Drizzle cucumber yogurt sauce (f) over the shrimp vindaloo. Serve the pita on the side.