Thursday, September 23, 2010

Curried Rice with Shrimp

*Adapted from Real Simple magazine. View the original recipe here.

PREP: 45 minutes

1 Tbsp. olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 tsp. curry powder (use 2 tsp. if you prefer more spice)
1 cup long-rain white rice
Kosher salt and pepper
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup fresh basil, chopped

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 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
4. Season the shrimp with 1/2 tsp. salt and 1/4 tsp. 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.

NOTES: You can easily use frozen raw, peeled, and deveined shrimp--just thaw using the instructions on the package while rice is cooking.

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