Butternut Shrimp Curry
2 tbsp neutral oil
2 diagonally sliced fresh scallions, whites and greens separated
1 lb. large wild shrimp, peeled and deveined
Salt to season the shrimp
1 jar Butternut Curry Indian Simmer Sauce
¼ cup peppadew peppers
5 oz. fresh or frozen spinach
1 package Aromatic White Organic Basmati Rice or 2 cups cooked rice of your choice
Heat the oil in a medium skillet over medium high heat. Add the scallion whites and sauté for 2 minutes. Add the shrimp and sauté until they just start to turn pink. Sprinkle with a pinch of salt to season.
Add the Butternut Curry sauce, peppadew peppers and spinach and stir well. Partially cover and simmer over low heat until the shrimp is cooked through, about 5 to 7 minutes.
Garnish with scallion greens and serve with basmati rice, heated according to the instructions on the package.