Monday, October 10, 2011

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


My family.

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