Curried Rice With Shrimp
Serves 4|
Hands-On Time:
20m
|
Total Time:
40m
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
- 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.
- Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 431
- Fat 7g
- Sat Fat 1g
- Cholesterol 259mg
- Sodium 757mg
- Protein 39g
- Carbohydrate 50g
- Fiber 3g
- Sugar 3g
What does this mean? See Nutrition 101.
Quick Tip
Upgrade this Indian-inspired dish with basmati rice, a fragrant long-grain variety with a delicate, fluffy texture.
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