CURRY SHRIMP AND RICE RECIPES

CURRIED RICE WITH SHRIMP RECIPE - FOOD.COM

Curried Rice With Shrimp Recipe - Food.com image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

Steps:

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.

Nutrition Facts : Calories 354, FatContent 5.7, SaturatedFatContent 0.8, CholesterolContent 214.9, SodiumContent 991.1, CarbohydrateContent 46.2, FiberContent 2.5, SugarContent 3.1, ProteinContent 27.6

CURRY SHRIMP AND RICE RECIPE: HOW TO MAKE IT

Curry Shrimp and Rice Recipe: How to Make It image

My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1/2 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced potatoes, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil

Steps:

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts : Calories 354 calories, FatContent 13g fat (10g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 1112mg sodium, CarbohydrateContent 42g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

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