The 4”S”Shabbi curry shrimp (Quick)

 
 
 
 
 

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This is the not so scratch {very shabbi} version of shrimp curry that anyone low on time but high on dinner inspiration ! too delish to dismiss !

Time: 30 mins   serves: 5 beautifully

Shrimp

1 med. bag of large  peeled,deveined shrimp (20-30 count)

no salt (there’s enough sodium in the sauce alone)

1 pinch black pepper

1 tspn garlic powdered

1 tblspn butter

1 diced sweet onion

Sauce (all used were pataks) {the scratch sauces comin soon}

2 cup tikka masala curry sauce

1/2 cup korma sauce

2 tblspn tikka masala paste(cilantro & lemon-based)

1/2 cup jalfrezi curry sauce

1/2 cup greek yogurt (add later in sauce @ end)

 Spinach

1 bag frozen chopped spinach

Side

1 1/2 cup basmati rice (in 2 cups water)

Small flour tortilla

vegetable oil

Directions:

1.take out shrimp and season with black pepper,garlic powder

2.start rice.bring water to boil.add rice

3.lightly butter pan.add shrimp.add onions.

4. after 2 mins .add sauces in list order half cup @ a time.

5. let it heat then mix around w/wooden spoon so bottom won’t stick.

6.rice should be done Add spinach w/yogurt to shrimp.bring to a bubbling.

7. cover shrimp.turn off fire.

8. in another pan very lightly coat pan.when hot, lightlybrown the tortilla.

9. add bread to plate.place rice then curry.in that order.

Enjoy we know you will – From The three shabbi Berbers !)

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