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.
Directions
- 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.
- Add lime zest and juice.
- Serve with rice, garnished with cilantro leaves.
Ingredients
- 1 Tbsp butter
- 2 medium shallots sliced (2/3 cup)
- 1/2 container Butter Chicken cooking sauce
- 2/3 cup water
- 1 bag Farm Boy™ Argentinian Shrimp (340 g) thawed and patted dry
- 1 small lime zest and juice to taste
- Cilantro leaves for garnish
- 2 cups basmati rice cooked
- Farm Boy™ Flame Baked Original Naan (each)
