Step 1: Roast shallot slices in 475ºF oven by spreading them on a baking sheet, drizzled with 1 tablespoon melted butter and seasoned with salt. Roast for 5-7 minutes til starting to brown.
Step 2: Butterfly shrimp by cutting through back, removing vein, and opening flat. Place in large bowl.
Step 3: Combine remaining melted butter, ginger, garlic, curry powder and garam masala in another large bowl.
Step 4: Add 2 tablespoons of this spiced butter to the shrimp. Add paprika, season with salt and toss.
Step 5: Add the rice, 1 teaspoon of salt and toss together with 1/2 cup herbs to remaining spiced butter.
Step 6: Add shrimp to baking sheet with shallots and spread in single layer.
Step 7: Top with rice mixture in an even layer and drizzle with 1/4 cup water. Cover pan tightly with foil and bake until rice is hot and shrimp are cooked. About 16-18 minutes.
Step 8: Stir shrimp and rice together. Season with salt and stir in the remaining 1/2 cup of herbs. 'Top each serving with yogurt and cashews.
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