Butter Shrimp
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Butter Shrimp

Butter Shrimp

with Basmati and Garlic Naan

étiquettes:
Familiale
Épicé
Allergènes:
Crevettes
Lait
Soya
Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

285 g

Crevettes

(Contient Crevettes)

1 cs

Mélange d'épices indien

(Peut contenir Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)

½ tasse(s)

Sauce tikka

(Contient Lait Peut contenir Sulfites, Blé, Crustacés, Oeuf, Poisson, Moutarde, Sésame, Soya)

1 pièce(s)

Oignon jaune

1 cs

Purée d’ail

(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)

2 pièce(s)

Tomate

56 ml

Crème

(Contient Lait)

¾ tasse(s)

Riz basmati

2 pièce(s)

Pain plat

(Contient Soya, Lait, Blé Peut contenir Soya)

7 g

Coriandre

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Informations nutritionnelles

Énergie (kcal)880 kcal
Graisses20 g
dont saturés8 g
Glucides135 g
dont sucres15 g
Fibres8 g
Protéines42 g
Cholestérol220 mg
Sel1930 mg
Gras Trans0.3 g
Potassium1050 mg
Calcium300 mg
Fer7.5 mg

Instructions

1
  • 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.
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, 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.
4
  • 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.
5
  • 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!)
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.