This recipe is a great change from Butter Chicken – super simple, perfect for a wet rainy night and so easy!
Butter Prawns
Ingredients:
1½ lb. Extra Large Shrimp, peeled and deveined
2 tablespoons Olive Oil
1 container of Chef Carl’s Butter Sauce from our Gourmet To Go freezer
Freshly Chopped Cilantro
Steamed Basmati Rice
Fresh Naan Bread
Instructions:
Heat oil over medium heat in a heavy bottomed sauté pan. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until almost fully cooked. Remove to a plate and set aside.
Add butter sauce to the pan and bring to a simmer, add the prawns and simmer for 3-5 minutes, stirring occasionally.
Serve over rice, garnished generously with fresh cilantro and a slice of warm Naan bread.
