Ingredients
1 pound shrimp, peeled and deveined
1 jar Maya Kaimal Goan Coconut Simmer Sauce
½ cup frozen peas
1 tablespoon cilantro, chopped
1 tablespoon oil
Basmati rice, for serving
4 Stonefire Mini Naan
1 tablespoon Barons Garlic Olive Oil
1 tablespoon butter, melted
1 tablespoon cilantro, chopped
¼ teaspoon crushed red pepper
Print RecipeDirections
- For the garlic naan, in a small bowl, combine garlic olive oil, melted butter, and crushed red pepper. Brush naan evenly with mixture and bake until lightly golden. Sprinkle with fresh cilantro and set aside.
- Heat oil in a pan over medium heat. Add shrimp and sauté for 1 minute.
- Add Goan Coconut Simmer Sauce and continue to simmer until shrimp are cooked through and sauce is hot.
- Add frozen peas and continue to simmer for 1-2 minutes until peas are heated through.
- Remove from heat and top with fresh cilantro. Serve immediately over rice with garlic naan.
