Shrimp Butter Curry
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Shrimp Butter Curry

Shrimp Butter Curry

with Basmati and Garlic Naan

Buttery tikka-flavoured shrimp with garlic naan and rice is comfort food with an Indian twist! The best part? The whole meal is ready in as long as it takes to cook the rice.

Tags:
Family Friendly
•Spicy
Allergens:
Shrimp
•Milk
•Soy
•Wheat

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.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

10 g

Indian Spice Mix

(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

½ cup

Tikka Sauce

(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

2 unit(s)

Tomato

56 mL

Cream

(Contains Milk)

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

7 g

Cilantro

Not included in your delivery

½ tbsp

Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1020 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate133 g
Sugar15 g
Dietary Fiber8 g
Protein39 g
Cholesterol225 mg
Sodium2030 mg
Trans Fat0.4 g
Potassium1050 mg
Calcium300 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Baking Sheet
•Brush
•Small Bowl

Cooking Steps

1
  • Peel, then chop half the onion (use a whole onion).
  • Heat a medium pot over medium heat.
  • Using a strainer, rinse rice until water runs clear.
  • When hot, add 1/2 tbsp (1 tbsp) butter, then half the chopped onion and rice. Cook for 2-3 min, stirring often, until onion is softened. 
  • Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
  • Reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
3
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
  • Add remaining chopped onions, half the garlic puree and tomatoes. Cook for 4-5 min, stirring occasionally, until tender and golden.
  • Add Indian Spice Blend, then season with salt and pepper. Cook for 30 seconds, stirring often, until fragrant.
4
  • Add Tikka Sauce and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until slightly thickened.
  • Add shrimp and cream. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink and sauce thickens slightly.**
  • Season with salt and pepper, to taste.
5
  • Meanwhile, add 1/2 tbsp (1 tbsp) butter to a small microwavable bowl. Cook in the microwave, until melted, 1 min. 
  • Stir in remaining garlic puree.
  • Arrange naan on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per baking sheet.)
  • Brush garlic butter over naan.
  • Broil flatbreads in the middle of the oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
6
  • Fluff rice with a fork, then stir in half the cilantro.
  • Divide rice between bowls, then top with the butter shrimp.
  • Sprinkle remaining cilantro over top.
  • Serve garlic toasted naan alongside.