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November 02, 2017
This recipe is a great change from Butter Chicken – super simple, perfect for a wet rainy night and so easy!
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.
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