We were happy to learn that some brands of frozen naan are remarkably good.
Ingredients
4 frozen tandoori naan, such as Green Guru or Deep brands (do not thaw) 1 lb peeled and deveined medium-large shrimp (26 to 30 per lb) 1/4 teaspoon salt 3 tablespoons unsalted butter 1 teaspoon chopped garlic 1 (14 1/2 oz) jar Patak’s Rich Tomato & Onion Cooking Sauce (Dopiaza) 3/4 cup water 1 (5- to 6-oz) package fresh baby spinach leaves (6 to 7 cups)
Preparation
Put oven rack in middle position and preheat oven to 400 F. Put naan on a baking sheet and bake until bread is crisp outside but still soft and pliable, about 8 minutes.
Meanwhile, pat shrimp dry and sprinkle with salt. Melt butter in a 12-inch heavy skillet over moderately high heat, then transfer 1 tablespoon melted butter to a small bowl. Add garlic and shrimp to skillet and saut over high heat, stirring occasionally, until garlic is pale golden, 2 to 3 minutes. Stir in sauce and water and simmer, stirring occasionally, until shrimp are just cooked through, about 4 minutes. Stir in spinach until just wilted. Season with salt and remove from heat.
Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.
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