Shrimp Curry Rice

Submitted by Mayas Mama

"Just a little something I threw together in a rush and my husband loved it, so I thought I'd share."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 1

ingredients

• 453.59 g shrimp, thawed and peeled
• 118.29 ml basmati rice (or other white rice doesn't really matter what kind)
• 1 leek, white and light green stalk sliced real thin
• 29.58 ml salted butter
• 29.58 ml mayonnaise
• 2.46 ml curry powder
• 2.46 ml dried coriander
• 4.92 ml garlic salt
• 236.59 ml water

directions

1. Start cooking the rice:

2. Add rice and water to a pot (or rice cooker).

3. In a separate pot:

4. Add shrimp leeks and butter, stir at high heat for 3 minutes.
5. Turn stove to low heat.
6. Add curry powder, coriander and garlic salt; stir well.
7. Allow to simmer COVERED for 5 minute.
8. Add mayo; stir well. The mixture should be a pale yellow color.
9. At this point the rice should be about half done and there should be a fair amount of water in the pot.
10. Add rice and it's water to the shrimp mixture; stir well.
11. Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.

Reviews

[Lacy S.]

This was pretty good! I added about 1/2 tbls more of mayo to help it come together a little better. As another reviewer suggested I started the shrimp before the rice... Everything came out really well. Thanks for the great recipe Einas!

 

[Diana 2]

This dish has a very nice flavour. The next time however, I'll cook the shrimp mixture first before starting the rice. My rice was completely cooked before the shrimp. Maybe the shrip I used were larger thus requiring longer cooking time. However...this certainly didn't affect the outcome of the dish. It was slightly creamy, almost like a risotto. I will add more salt next time. Thanks Einas for a wonderful supper.