Kadai-Style Shrimp
with Peppers and Garlicky Basmati Rice
Tonight, we're bringing you a twist on traditional kadai paneer with coconut milk, spiced, crisp peppers and garlicky basmati rice! Grab a spoon and get ready to dig in!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
113 g
Red Onion
2 unit
Garlic, cloves
½ cup
Tikka Sauce
(Contains Milk)
1 tbsp
Indian Spice Blend
56 g
Baby Spinach
165 mL
Coconut Milk
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach.
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, pat shrimp dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1 tbsp butter per batch!) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.* Transfer shrimp to a plate and set aside.
Reduce the heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Indian Spice Mix and remaining garlic. Cook, stirring often, until fragrant, 1-2 min.
Reduce the heat to medium-low, then add tikka sauce and coconut milk to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Add shrimp and spinach. Cook, stirring often, until spinach wilts, 1-2 min. (NOTE: For 4 ppl, add spinach in batches.) Season with salt.
Fluff rice with a fork. Season with salt. Divide rice between plates. Top with shrimp mixture.
