• Ingredients: 23
  • Serves: 4
  • Prep: 10 min
  • Bake: 20 min

Shrimp and spinach with tomato curry over naan with frozen tandoori naan, such as green guru or deep brands, lb peeled and deveined medium-large shrimp, salt, unsalted butter, chopped garlic, jar patak’s rich tomato & onion cooking sauce, water, package fresh baby spinach leaves. To make this shrimp and spinach with tomato curry over naan for 4 persons you will need 10 min for preaparation and 20 min for baking.

Ingredients

  • 4 frozen tandoori naan, such as Green Guru or Deep brands
  • 1 lb peeled and deveined medium-large shrimp
  • 1/4 tsp. salt
  • 3 tbsps. unsalted butter
  • 1 tsp. chopped garlic
  • 1 jar Patak’s Rich Tomato & Onion Cooking Sauce
  • 3/4 cup water
  • 1 package fresh baby spinach leaves

Mustard-onion salsa

Curry oil

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Put oven rack in middle position and preheat oven to 400°F. Put naan on a baking sheet and bake until bread is crisp outside but still soft and pliable, about 8 minutes.
  2. Step 2 Meanwhile, pat shrimp dry and sprinkle with salt. Melt butter in a 12-inch heavy skillet over moderately high heat, then transfer 1 tablespoon melted butter to a small bowl.

    For this step you will need

  3. Step 3 Add garlic and shrimp to skillet and sauté over high heat, stirring occasionally, until garlic is pale golden, 2 to 3 minutes.

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  4. Step 4 Stir in sauce and water and simmer, stirring occasionally, until shrimp are just cooked through, about 4 minutes.

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  5. Step 5 Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.

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