SHRIMP AND SPINACH WITH TOMATO CURRY OVER NAAN

Shrimp and Spinach with Tomato Curry Over Naan image

Yield Makes 4 main-course servings

Number Of Ingredients 8

Previous Next

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)

Steps:

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