Rice With Shrimp and Curry
I love making this dish. It’s both super quick to make, and just flat-out delicious. Just a handful of ingredients that I’ll always have at hand, thrown together in 10 minutes or less. The only thing in that wo]uld take any real effort would be peeling the shrimp, a step you can skip if you don’t mind peeling the shrimp after they cook (personally, I think it’s just part of the fun of eating shrimp) or just buy already-peeled shrimp. The curry adds a nice touch of spice and a beautiful color to the rice.
I used parboiled rice as it cuts down on cooking time, but I think you can just use your favorite type of rice and it’d still be delicious. Another great thing is that you can quite easily change the amount you’re making depending on how much shrimp you have, and it won’t add much more work. Just remember to use 2 cups of water per one cup of rice.
Makes about 5-6 servings.
2 tbps olive oil
1 large onion, diced
1 green pepper, diced (optional)
2 large carrots, diced
1 1/2 cups rice
1 lb. shrimp
2 chicken bouillon cubes
3 cups of water (or chicken stock, in which case, omit the bouillon cubes)
2 tsp. yellow curry powder
1. Heat the olive oil in a large saucepan or skillet, at medium high. Add the onion and cook until transparent.
2. Add the rice and mix well, until the rice starts to make small popping sounds, about 5 minutes.
3. Add the carrot, green pepper and the shrimp and stir well, mixing everything thoroughly.
4. Add the water, bouillon cubes and curry. Stir and turn down the heat to Medium.
5. Cover and let cook, about 20-25 minutes or until the water is gone and the rice is tender. If the rice is still a little hard, add more water. Check on it a few times to make sure the rice isn’t sticking to the bottom of your pan.
6. Serve and sprinkle some lime juice over the shrimp.
Give it a try! It’ll be ready in half an hour and it will be absolutely delicious.