Curried Rice with Shrimp

It’s no secret that we love rice and shrimp. But we only usually make one or two different dishes, and I was ready for a change. As I was perusing my Evernote, I found a recipe that I saved almost a year ago… Curried Rice with Shrimp. I loved it without even trying it.

As I was putting Kiki to bed and cleaning up the upstairs, the smell of curry traveled through the house and I couldn’t wait to sit down and enjoy the dinner. The recipe was awesome – so so so good.


The recipe called for some basil, but we didn’t have any, so the chef suggested some green peas. I vetoed the peas, but now I regret it as it would add a great little “spark” to this photo. Plus a hint of some greens would have been great. Oh well.  Lesson learned, listen to the chef, he knows what he’s doing!!! 
So the recipe…here you go:
Ingredients:1 tablespoon olive oil1 large onion, chopped2 carrots, chopped2 cloves garlic, chopped2 teaspoons curry powder1 cup long-grain white rice  jasmine ricekosher salt and black pepper1 1/2 pounds peeled and deveined large shrimp1/2 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 powder and cook, stirring, until fragrant, 2 minutes.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.Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until shrimp are opaque throughout, 4-5 minutes, fold in basil (If you have some)

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