Shrimp and Spinach with Tomato Curry Over Naan |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We were happy to learn that some brands of frozen naan are remarkably good. Ingredients:
4 frozen tandoori naan, such as green guru or deep brands (do not thaw) |
1 lb peeled and deveined medium-large shrimp (26 to 30 per lb) |
1/4 teaspoon salt |
3 tablespoons unsalted butter |
1 teaspoon chopped garlic |
1 (14 1/2 oz) jar patak's rich tomato & onion cooking sauce (dopiaza) |
3/4 cup water |
1 (5- to 6-oz) package fresh baby spinach leaves (6 to 7 cups) |
Directions:
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. 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. Add garlic and shrimp to skillet and sauté over high heat, stirring occasionally, until garlic is pale golden, 2 to 3 minutes. Stir in sauce and water and simmer, stirring occasionally, until shrimp are just cooked through, about 4 minutes. Stir in spinach until just wilted. Season with salt and remove from heat.
3. Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.
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