- 2 tablespoons olive oil, divided
- 1 pound peeled and deveined extra-large shrimp
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 2 pints cherry tomatoes
- 3 tablespoons heavy cream
- 1 teaspoon honey
- 1/4 cup sliced almonds, toasted
- 2 cups precooked brown or basmati rice
- 1/4 cup fresh basil leaves (optional)
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Add shrimp to pan, and cook for 2 minutes on each side or until done. Remove shrimp from pan; keep warm.
Add remaining 1 tablespoon oil to pan. Add ginger and garlic; sauté 30 seconds or until fragrant. Add remaining 1/4 teaspoon salt, garam masala, cumin, red pepper, and tomatoes to pan; cook 4 minutes or until tomatoes begin to break down. Stir in cream and honey; cook 1 minute. Add shrimp and almonds; cook 1 minute or until thoroughly heated. Serve shrimp mixture over rice. Sprinkle with basil.