Ingredients
1 large red bell pepper, stemmed, seeded, and coarsely chopped
1 large red onion, coarsely chopped
1/2 cup raw, shelled pistachios, plus 10 pistachios finely chopped
2 fresh hot chile peppers, such as Thai bird's eye or serrano, stemmed and seeds removed for less heat, if desired
4 tablespoons vegetable oil
1 tablespoon cumin seeds
1 tablespoon finely chopped garlic
1 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
1/2 cup heavy cream
1/4 cup chopped fresh mint leaves
Preparation
In the jar of a blender or the bowl of a food processor, blend bell pepper, onion, 1/2 cup pistachios, chiles, and 1/2 cup water to a smooth puree.
In a medium skillet, heat 3 tablespoons oil over medium heat. Add cumin seeds and cook, stirring, for one minute. Add garlic and cook until edges turn brown, about 1 minute. Add shrimp and salt and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan with a slotted spoon and transfer to a paper towel-lined plate to drain.
Add remaining tablespoon oil to skillet; carefully add red pepper mixture and cream and bring to a boil. Reduce heat to low and let simmer for 5 minutes. Add shrimp and simmer 3 to 4 minutes more; stir in chopped mint. Season with salt and serve garnished with chopped pistachios.
