Curry in a Hurry: Curried Rice with Shrimp
I had such a positive response to the chicken curry recipe I posted that I thought I’d try another curry dish. So while Angus noshed on his “turkey pot hold the pie,” Tim and I enjoyed this easy shrimp curry dish.
I managed to find deveined shrimp at the D’Agostino’s so I saved on that step and only had to peel them. Often, when I cook with shrimp, I will call ahead to the Lobster Place in Chelsea Market (the best fish store around) and request peeled and deveined shrimp. It’s a nice time saver.
For the long-grain rice, I used basmati. Unfortunately, I think I overcooked the rice was a touch — I should have used a lower flame on the stove.
Next time, I might add some frozen peas as I add the shrimp for a dash of color. But, overall this healthy dish was incredibly flavorful and a nice one-pot meal to add to my growing curry repertoire.
Curried Rice with Shrimp
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, chopped
- 2 teaspoons curry powder
- 1 cup long-grain white rice
- kosher salt and pepper
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 cup fresh basil
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.