Curried Rice and Shrimp

And now for something completely different.

This recipe is a breeze to make, super cheap and doesn’t require any bread cubes, chicken stock or diced onions (that statement might not be entirely true, but there it is).

We’re using shrimp in this recipe, but there’s no reason you couldn’t use leftover turkey or chicken or fish. So let’s get to it.

It goes well with any meat really.

Gather up

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • a handful of baby carrots, chopped
  • 3 cloves or garlic, minced
  • 2 tsp. curry powder
  • 1 c. long-grain white rice
  • 1 – 14.5 ounce can unsweetened coconut milk
  • 1 1/2 c. water
  • salt and pepper to taste
  • 1 1/2 lbs. shrimp, shelled and deveined
  • parsley or basil for garnish

To start, warm up the oil in a large skillet (one with a lid) and add the onion and carrots. Someone ate all of our carrots, so we threw in the remainder of a bag of cole slaw mix. It worked out pretty well, but straight carrots would be better.

Add the garlic and curry and continue to cook over a low heat for about two minutes.

Add the rice, coconut milk and water and season with salt and pepper. Bring all to a boil, then reduce heat to simmer, cover dish and cook for 15 minutes.

Meanwhile, season the shrimp with salt and pepper and then place them in the partially cooked rice, pressing them into the dish. Cover and cook for 5 more minutes, or until shrimp are opaque.

To serve, fold in fresh herbs. Enjoy!

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