Curry Spiced Shrimp and Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Woman's Day magazine, October 2011. They suggest a cool Raita be served alongside this wonderfully spiced rice dish. It's a quick one-pot meal ready in about 30 minutes. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 medium carrots, chopped |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 garlic cloves, finely chopped |
2 teaspoons curry powder |
1 cup long-grain white rice |
2 1/2 cups water |
1 1/2 lbs large shrimp, peeled and deveined |
1 cup frozen peas |
1/2 cup fresh cilantro leaves |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
2. Add the rice and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
3. Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the cilantro.
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