Eat Well: Curry Spice, Shrimp and Rice (and everything nice)

 Please note the links, which indicate I bought local.

 

Recipe Ingredients

• 1 Tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• Kosher salt and pepper
• 2 cloves garlic, finely chopped
• 2 tsp curry powder
• 1 cup long-grain white rice
• 1 1/2 lb large peeled and deveined shrimp
• 1 cup frozen peas
• 1/2 cup fresh cilantro leaves

Recipe Preparation

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.

Serve with raita (ray-tay) which is a mixture of Greek yogurt, ground cumin, peeled cucumber, cilantro or mint, and lime juice


WHO I SHARED THIS WITH:

My family.