Curried Rice With Shrimp

Dana Gallagher
Serves 4 Hands-On Time: 20m Total Time: 45m

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 pepper
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 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 and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  4. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
September 2008

Quick Tip

Use your rice cooker to make hot cereal that's smoother and creamier than the stovetop version.

Nutritional Information

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

Did you try this recipe? How did you like it?

View Earlier Comments
Advertisement

Top Searches in Food & Recipes

Search Food & Recipes: