Shrimp And Spinach With Tomato Curry Over Naan

1. 1

   Put oven rack in middle position and preheat oven to 400u00b0F. Put naan on a baking sheet and bake until bread is crisp outside but still soft and pliable, about 8 minutes.

2. 2

   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 saute 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.

3. 3

   Put hot naan on 4 plates and brush tops with reserved melted butter. Spoon shrimp and curry sauce over naan.

* Per serving · 4 servings · Values may vary.