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Indian Shrimp & Mustard Seed Rice

with Roasted Vegetables & Toasted Garlic Pitas

45 MIN

+$12.00/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re calling on the bold, warming flavors of Indian cuisine by searing shrimp in a coating of vadouvan curry powder, then finishing it in the pan with our savory tomato achaar and serving it with a side of mustard seed rice and cilantro sauce.

INGREDIENT IN FOCUS
Delicata squash is a rich, sweet variety prized (and named) for its thin, delicate skin, which is entirely edible.
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Nutrition

PER SERVING
Calories

1130 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Long Grain White Rice
2 Pocketless Pita
1 Delicata Squash
3 oz Baby Spinach
1 Shallot
2 cloves Garlic
2 Tbsps Crème Fraîche
3 Tbsps Roasted Cashews
1 Poblano Pepper
1½ tsps Brown & Yellow Mustard Seeds
¼ cup Cilantro Sauce
1 oz Salted Butter
½ cup Tzatziki (Cucumber-Yogurt Sauce)
2 tsps Vadouvan Curry Powder
2 Tbsps Tomato Achaar

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 pieces. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Roughly chop the cashews. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1-inch strips. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the vegetables

Line a sheet pan with foil. Place the squash pieces on the foil. 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 12 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned pepper pieces to the other side of the sheet pan. 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, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat 1 teaspoon 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 1 cup 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, 13 to 15 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 pitas

Meanwhile, line a separate sheet pan with foil. Place the pitas on the foil. In a medium 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 pitas; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and heated through. Carefully transfer to a cutting board; cut into equal-sized wedges.

5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). 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 teaspoon 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.

6 Finish the shrimp & serve your dish

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the tomato achaar and 1/4 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 pitas, and roasted vegetables. Garnish the vegetables with the chopped cashews. Serve the tzatziki and cilantro sauce on the side. Enjoy!