Prep 15 mins
Cook 15 mins
The flavors of Sri Lanka, the taste of the Indian Ocean and the speed of the Western World. Enjoy!!
- 1 cup long-grain white rice
- 1⁄2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1⁄2 lb green beans, halved crosswise
- 4 garlic cloves, chopped
- 2 red jalapeno chiles, thinly sliced
- kosher salt and black pepper, to taste
- 1 1⁄2 teaspoons curry powder
- 1 1⁄2 lbs large shrimp, peeled deveined
- 1⁄4 cup fresh lime juice
- 1 teaspoon light brown sugar
- Cook the rice as you normally would but add the cilantro leaves along with the liquid. Fluff with a fork and set aside.
- When the rice is half done, in a large skillet heat the oil on medium-high heat. Saute the green beans, garlic, chiles and the curry powder. Cook for 3-4 minutes.
- Mix the shrimp with a little salt and pepper. Add to the skillet and stir-fry well for 5 minutes. The shrimp should be bright pink and the flesh should be opaque.
- Combine the lime juice and the brown sugar until sugar dissolves. Plate the shrimp over the rice and serve with some of the lime juice mixture poured over the shrimp/rice.
I'm not a huge fan of curry, but when it was combined with the cilantro in the rice, the sweetness from the brown sugar, and the heat from the chilies, it was outstanding. Instead of jalepenos, I used a few pequins because under the heat, those have a bit of citrus flavor, which melded better with the shrimp.