Shrimp Butter Curry

Shrimp Butter Curry

Name: Shrimp Butter Curry with Basmati and Garlic Naan
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 285 g Shrimp; 1 tbsp Indian Spice Mix; ½ cup Tikka Sauce; 1 unit(s) Yellow Onion; 1 tbsp Garlic Puree; 2 unit(s) Tomato; 56 mL Cream; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 7 g Cilantro

with Basmati and Garlic Naan

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Tags:

Family Friendly

•Spicy

Allergens:

Shrimp

•Milk

•Soy

•Wheat

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)

1 tbsp

Indian Spice Mix

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

½ cup

Tikka Sauce

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

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

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

2 unit(s)

Tomato

56 mL

Cream

(Contains Milk)

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

7 g

Cilantro

Nutrition Values

Calories880 kcal

Fat20 g

Saturated Fat8 g

Carbohydrate134 g

Sugar15 g

Dietary Fiber8 g

Protein42 g

Cholesterol220 mg

Sodium1930 mg

Trans Fat0.3 g

Potassium1050 mg

Calcium300 mg

Iron7.5 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.

Instructions

Peel, then chop half the onion (use a whole onion).
Heat a medium pot over medium heat.
When hot, add 1/2 tbsp (1 tbsp) butter, then half the chopped onion and rice. Cook, stirring often, until onion is softened, 2-3 min.
Add 1 1/4 (2 1/2 cups) cups water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

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.

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, stirring occasionally, until tender and golden, 4-5 min.
Add Indian Spice Blend, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Add Tikka Sauce and 1/4 cup (1/2 cup) water. Cook, stirring often, until slightly thickened, 1-2 min.
Add shrimp and cream. Cook, stirring occasionally, until shrimp just turn pink and sauce thickens slightly, 3-4 min.**
Season with salt and pepper, to taste.

Add 1/2 tbsp (1 tbsp) butter to a small microwavable bowl. Melt butter in microwave, 30 sec.
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!)

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.