Curry Spiced Shrimp and Rice

From the Woman's Day magazine, October 2011. They suggest a cool Raita be served alongside this wonderfully spiced rice dish. It's a quick one-pot meal ready in about 30 minutes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  large onion, chopped
• 2  medium carrots, chopped
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 2  garlic cloves, finely chopped
• 2  teaspoons curry powder
• 1  cup long-grain white rice
• 2 1⁄2 cups water
• 1 1⁄2 lbs large shrimp, peeled and deveined
• 1  cup  frozen peas
• 1⁄2 cup fresh cilantro leaves

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
2. Add the rice and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
3. Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the cilantro.