A popular and favourite item in our Hot Bar is Butter Chicken. We have made that delicious sauce available as a cooking sauce and we are pairing it with meaty wild-caught Argentinian shrimp to make an easy but fabulous curry. Serve with basmati rice and naan for a very quick and easy dinner.
In large saucepan, melt butter and cook shallots until soft and golden, 8-10 minutes.
Add butter chicken cooking sauce and water and bring to a slow boil.
Add shrimp and cook until internal temperature reaches 158°F, 3-4 minutes.