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 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 and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2 ½ 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 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.
September 2008

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.

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

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