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Curry-Spiced Shrimp and Rice

  • 4servings
  • 30minutes
  • 396calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 large onion , chopped

  3. 2 medium carrots , chopped Kosher salt and pepper

  4. 2 clove(s) garlic , finely chopped 2 teaspoon(s) curry powder

  5. 1 cup(s) long-grain white rice

  6. 1 1/2 pound(s) large peeled and deveined shrimp

  7. 1 cup(s) frozen peas

  8. 1/2 cup(s) fresh cilantro leaves

Instructions Jump to Ingredients ↑

  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.

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