Serves 4 | Hands-on Time: 20m | Total Time: 40m
Nutritional Information: Calories 431; Fat 7g; Sat Fat 1g; Cholesterol 259mg; Sodium 757mg; Protein 39g; Carbohydrate 50g; Fiber 3g; Sugar 3g
- 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
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 powder and cook, stirring, until fragrant, 2 minutes.
3. 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.
4. 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.
Tip: Upgrade this Indian-inspired dish with basmati rice, a fragrant long-grain variety with a delicate, fluffy texture.
Back from vacation and no food in the house = time for an easy dinner. This recipe had been in my Meal Planning list for awhile but I never got around to making it. Last night I made it for dinner since it was the one thing I had all the ingredients for. (Thank you Costco frozen shrimp.)
I heated some chicken broth in the microwave before adding it to the veggies. If you follow me on Twitter, you probably read my rant about brown rice last night.
Usually I use my rice cooker when I cook rice. It turns out so much better but this recipe was a little different and I couldn’t use my cooker. All I had was brown rice, too. I knew this would prove to be a challenge.
Once the rice was “almost” cooked (a little liquid was still in it but the rice itself was less crunchy) I added the shrimp.
I cooked it about 10 more minutes and the shrimp were cooked so I served. I scooped out servings with a 1 cup measuring cup to make sure I was accurate.
I liked it. The flavors were rich and a bit spicy. The shrimp wasn’t overcooked (the rice was almost perfectly cooked) and I liked the veggies. If I hadn’t chopped the onion myself, I never would have guessed there was onion in the recipe though.
I would make this recipe again with some changes. I might use the sesame oil instead of olive oil, I’d add peas and I would try fresh basil too.
While we ate dinner we watched last week’s Top Chef and SNL and I had some dessert.
QUESTION: What is your favorite curry recipe? And do you miss cooking your own food after being on a long vacation?