Curried Rice With Shrimp

Curried Rice With Shrimp
Dana Gallagher
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preparation
20
minutes
cooking
40
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
1
large onion, chopped
2
carrots, chopped
2
cloves garlic, chopped
2
teaspoons
curry powder
1
cup
long-grain white rice
kosher salt and black pepper
1 1/2
pounds
peeled and deveined large shrimp
1/2
cup
fresh basil

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
  4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
August 2008

Nutritional Information

  • Per Serving
  • Calories 431
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 259 mg
  • Sodium 757 mg
  • Protein 39 g
  • Carbohydrate 50 g
  • Fiber 3 g
  • Sugar 3 g
What does this mean? See Nutrition 101.

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