Shrimp Saag Recipe
Shrimp with spinach and light cream. Served with rice.
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Ingredients
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Seafood
Saag (Spinach & Cream Sauce)
Rice (to serve)
Method
Seafood
- 1
Marinate shrimp
Place the peeled and deveined shrimp in a bowl. Add 1 tbs olive oil, 1 tbs lemon juice, 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp red pepper flakes (if using). Toss to coat and let sit while you prepare the other components (10–15 minutes).
- 2
Cook shrimp
Heat a large skillet over medium-high heat. Add a light drizzle of oil or 1 tsp butter to the pan. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until just pink and opaque (do not overcook). Remove shrimp to a plate and set aside. They will finish cooking briefly in the sauce.
Saag (Spinach & Cream Sauce)
- 3
Blanch and puree spinach
Bring a large pot of water to a boil. Add the spinach and blanch 30–45 seconds until wilted and bright green. Immediately transfer the spinach to an ice bath to stop cooking. Drain well, squeezing out excess water, then transfer to a blender or food processor. Add 1–2 tbs water (or an extra splash of cream) and puree to a smooth or slightly coarse consistency depending on texture preference. Set aside.
- 4
Sauté aromatics
In a wide skillet or sauté pan, heat 2 tbs butter (or ghee) and 1 tbs olive oil over medium heat. Add 1 tsp cumin seeds and toast 20–30 seconds until fragrant. Add the finely chopped onion and cook 6–8 minutes until soft and lightly golden. Stir in the minced garlic, grated ginger, and chopped green chili and cook 1 minute until aromatic.
- 5
Add spices and combine with spinach
Add 1 tsp ground coriander, 0.5 tsp turmeric and 0.25 tsp black pepper to the onion mixture; cook 30 seconds to bloom the spices. Pour in the spinach puree and stir to combine. Reduce heat to low and simmer gently 5–7 minutes, stirring occasionally to allow flavors to meld and any excess water to cook off.
- 6
Finish the saag
Stir in 100 ml light cream and 60 ml plain yogurt (if using) and simmer 2–3 minutes more to warm through. Add 1 tsp salt (adjust to taste) and 0.5 tsp garam masala. Taste and adjust seasoning. Turn off heat and stir in 1 tbs lemon juice to brighten the sauce.
- 7
Combine shrimp with saag
Return the seared shrimp (and any juices) to the skillet with the saag. Gently fold to coat the shrimp in the sauce and warm through for 1–2 minutes. Do not overcook shrimp—just heat until opaque throughout. Sprinkle a final pinch of garam masala or black pepper if desired and remove from heat.
Rice (to serve)
- 8
Rinse and cook rice
Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove excess starch. Optional: soak rice 10–15 minutes and drain. In a medium saucepan combine the drained rice, 2.25 cups water, 1 tbs butter or oil and 0.5 tsp salt. Bring to a gentle boil over medium-high heat.
- 9
Simmer rice
Once boiling, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 6–8 minutes. Fluff with a fork before serving.
