Instructions

• In a medium bowl, combine 1/2 lb shrimp with 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/2 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp red chili powder or paprika, 1 tbsp oil, and 1 tbsp lemon juice. Toss to coat the shrimp evenly. Refrigerate and let marinate for 20–30 minutes.
• Heat a skillet over medium heat and add 1 tbsp unsalted butter. When the butter has melted and is hot, add the marinated shrimp in a single layer. Cook 4–5 minutes total, turning once, until the shrimp are opaque and just cooked through. Remove the shrimp to a plate and set aside.
• To the same skillet, add the remaining 1 tbsp unsalted butter. Once melted, add 1 tsp minced garlic, 1 tsp grated ginger, 10–15 cashews, and 1 cup diced red onion. Cook, stirring occasionally, until the onions are translucent, about 3–4 minutes.
• Add 1 cup diced tomato to the skillet and cook until the tomatoes are soft and beginning to break down, about 4–6 minutes.
• Stir in 1 tsp red chili powder or paprika, 1 tsp garam masala, 1 tsp sugar, and salt to taste. Cook and stir for about 1 minute to toast the spices.
• Pour in 1/2 cup water, scrape any browned bits from the bottom of the pan, then remove the skillet from the heat. Use an immersion blender to puree the mixture until smooth (or transfer to a food processor and blend to a smooth puree; be careful with hot liquid).
• Return the pureed sauce to the skillet and bring to a gentle simmer. Cook for about 5 minutes to thicken and develop the flavors.
• Add the cooked shrimp back to the sauce and simmer 2–3 minutes more until the shrimp are heated through and coated in the sauce.
• Stir in 2 tbsp heavy cream, remove the skillet from the heat, and taste for seasoning; add additional salt if needed.
• Garnish with cilantro and serve.