Curried Rice With Shrimp

"One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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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 and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 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 and serve.

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Reviews

  1. This is a great recipe! Will be in our rotation. An easy way to avoid overcooking shrimp !
     
  2. This recipe is a real hit in our family. After Ive tried it the first time few years ago, we've done it maybe a dozen times.
     
  3. Very nice, I added more garlic we like that out here after all it's garlic fest time in Gilroy and as a twist served with slices of lime.
     
  4. This was a very simple recipe to follow, I may have been a little generous with the garlic and curry powder (I used a Roasted Garam Masala) so mine was quite hot, but I do like it like that! carefully judged when to add the prawns, and found this a really nice supper dish that I will definitely enjoy again. Thanks Jackie, made for PRMR recipe tag game.
     
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Tweaks

  1. We didn't grow up with strong flavors, so I tend to add a bit more rice and water, and a bit more garlic.
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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