Trouble With Toast

Recipe: Curried Rice with Shrimp | September 11, 2008

After all the discussion about the Omnivore’s Hundred, much of which revolved around how much curry is too much, I suddenly had a craving for Indian food.  This curry-esque recipe was simple, made my kitchen smell yummy, and was pretty tasty to boot.  Unfortunately, I had to omit the fresh basil, as the bunch that I bought earlier in the week was no longer edible.  The dried version just didn’t get the job done, but otherwise, I’d say this was a successful one-skillet dinner.

  • 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 (I actually used dried)

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.

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2 Comments »

  1. “made my kitchen smell yummy”

    kinda like culinary poutporri.

    Comment by restaurantrefugee — September 11, 2008 @ 5:50 pm

  2. Yes, culinary potpourri–that I subsequently devoured. 🙂

    Comment by bettyjoan — September 12, 2008 @ 2:37 pm


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