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With okra and shrimp in the freezer, this satisfying meal is just moments away from the dinner table. Serve the shrimp masala with Coconut-Cilantro Chutney, rice, naan (Indian flatbread), jarred mango chutney, lime wedges, and sliced shallots and chiles.

Source: Martha Stewart Living, February 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you can't find frozen okra, substitute frozen cut green beans.

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14
  • srdvya
    25 AUG, 2011
    Family loved it, followed the suggestion on Mad Hungry to use green beans and really enjoyed how it came out. I seasoned the shrimp with salt/pepper/turmeric and it gave a nice color. Also served it with the coconut/cilantro chutney which was delish and made jasmine rice with coconut milk. Great recipe with great flavors!
    Reply
  • dejsmom
    23 AUG, 2011
    Five Star Recipe. Instead of ocra I used green beans. The prep was easy, the garlic/ginger paste didn't come together but I used it anyhow, it was fine. My family loved it. I served it over jasmine rice and with Naan which cut the heat a bit, because this is the first time I have ever cooked Indian food.
    Reply
  • Mmmia
    18 APR, 2011
    Disappointing: the first bad recipe I've made from Martha's mag! The worst recipe I've cooked in some time. I've made many other Indian dishes that require more ingredients, with wonderful results. I thought this shrimp masala recipe could be a quick version. Sadly, the flavor of this dish is thin and unpleasant.
    Reply

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