Curried Rice With Shrimp
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
- 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 and cook, stirring, until fragrant, 2 minutes.
- 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.
- 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.
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.
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