Active Time

　　10 min

　　Total Time

　　20 min

　　We were happy to learn that some brands of frozen naan are remarkably good.

　　

Ingredients

Makes 4 main-course servings

　　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)

　　

Step 1

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.

　　

Step 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 sauté 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.

　　

Step 3

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