Ingredients:
- 3 large shallots, halved and thinly sliced
- 6 Tbsp. butter, melted
- To taste kosher salt
- 1 lb. large shrimp
- 2 tsp. finely grated peeled fresh ginger
- 2 cloves garlic, finely grated
- 1 tsp. curry powder
- 2 tsp. garam masala (recipe below)
- 1/2 tsp. paprika
- 4 8.8-oz. pkgs. microwavable basmati rice (or 7 cups cooked rice)
- 1 cup fresh cilantro, roughly chopped
Directions:
- Put a rimmed baking sheet in the upper third of the oven; preheat to 475 F.
- Add the shallots, drizzle with 1 tablespoon melted butter, and season with salt. Spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes.
- Meanwhile, peel and butterfly the shrimp. Remove the vein with the tip of a knife. Open shrimp along the cut so it lies flat. Transfer to a large bowl.
- Combine the remaining 5 tablespoons melted butter, ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss.
- Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss. Add the shrimp to the baking sheet with the shallots and spread them in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water.
- Cover the sheet pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes.
- Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup cilantro.
