Premium

Indian Shrimp & Mustard Seed Rice

with Roasted Vegetables & Toasted Garlic Naan

45 MIN

+$5.50/serving 4 Servings

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From the Test Kitchen

INGREDIENT IN FOCUS
Naan is a leavened Indian flatbread traditionally cooked in a tandoor (a cylindrical clay or metal oven) over high heat, resulting in its signature rippled, blistered surface.

TECHNIQUE TO HIGHLIGHT
Quickly combining butter and garlic in a hot pan allows the butter to melt and the garlic to soften slightly, releasing its aromatic flavor into the butter—perfect for brushing onto the warm, toasty naan.
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Nutrition

PER SERVING
Calories

1040 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
4 Pieces Naan Bread
1 cup Long Grain White Rice
1 Delicata Squash
5 oz Baby Spinach
6 oz Shishito Peppers
2 cloves Garlic
1 Red Onion
¼ cup Savory Tomato Chutney
4 Tbsps Crème Fraîche
3 Tbsps Roasted Cashews
¼ cup Cilantro Sauce
4 Tbsps Butter
½ cup Tzatziki (Cucumber-Yogurt Sauce)
2 tsps Vadouvan Curry Powder
1½ tsps Brown & Yellow Mustard Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch-thick pieces. Halve and peel the onion. Cut into 1-inch-wide wedges, keeping the layers intact. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the onion wedges and pepper pieces; drizzle with olive oil and season with salt and pepper. Toss to coat.

2 Roast the vegetables

Place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned onion and peppers to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

3 Make the mustard seed rice

Meanwhile, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Make the garlic naan

Meanwhile, line a separate sheet pan with foil. Place the naan on the foil. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Evenly spread or brush the garlic butter onto the naan; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and heated through. Transfer to a cutting board; cut into equal-sized wedges.

5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Place in a bowl; add enough of the curry powder to coat (you may have extra). Stir to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

6 Finish the shrimp & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the tomato chutney and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the cooked shrimp and crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished shrimp with the mustard seed rice, garlic naan, and roasted vegetables. Garnish the vegetables with the chopped cashews. Serve the tzatziki and cilantro sauce on the side. Enjoy!