Butter Shrimp
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.
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.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
10 g
Mélange d'épices indien
(Peut contenir Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)
½ tasse(s)
Sauce tikka
(Contient Lait Peut contenir Oeuf, Sésame, Moutarde, Sulfites, Blé, Crustacés, Poisson, Soya, Gluten)
1 pièce(s)
Oignon jaune
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, 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 Gluten, Moutarde)
7 g
Coriandre
Pas inclus dans votre livraison
½ cs
Beurre*
(Contient Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- 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 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.
- 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.
- 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!)
- 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.