Quick Indian-Inspired Butter Shrimp
with Fresh Cilantro & Toasty Garlic Naan
Cooking time
10 minutes
Servings
2/4
Calories
780 /serving
Ready to get buttered up? For this smooth ride into suppertime, all you need is 10 minutes of cooking time, a pat of butter and an amazing mix of spices we refer to as Mellow Mumbai. The curry contains a plentiful portion of veggies, with zucchini half-moons and wilted leafy greens soaking up the creamy sauce. Curls of pink shrimp shine under a scattering of cilantro, with buttery garlic-brushed naan nestled onto each plate.
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 200g Zucchini half-moons
- 1 Bunch of cilantro
- 100ml Tomato sauce
- 60ml Heavy cream
- 2 Naan
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Shrimp, Wheat
You will need:
Large high-sided pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Microwave
Basting brush
Total Fat
42 g
Saturated Fat
20 g
Sodium
2290 mg
Total Carb
70 g
Sugars
10 g
Protein
34 g
Fibre
6 g
Preparation
Start the curry
Preheat the oven to 450°F. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften; season with ½ the spices and S&P. Add the tomato sauce and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until combined.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. In a small bowl, microwave the remaining garlic, 2 tbsp butter (double for 4 portions) and S&P, in 15 sec. increments, until melted.
Finish the curry & cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. To the pan of curry, add the cream and shrimp. Cook, stirring occasionally, 2 to 3 min., until partially cooked. Add the spinach and cook, stirring frequently, 1 to 2 min., until the shrimp* are opaque and cooked through and the spinach has wilted. Add ⅔ of the cilantro and 1 tbsp butter (double for 4 portions); stir well.
Make the garlic naan
Toast the naan directly on an oven rack, 4 to 6 min., until slightly crispy and warmed through. Transfer to a cutting board and brush with the garlic butter. Once cool enough, cut into wedges.
Plate your dish
Divide the curry between your bowls. Garnish with the remaining cilantro. Serve the garlic naan on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
