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Curried Rice with Shrimp

Photo: Dana Gallagher; Styling: Anna Last
Prep time 20 mins
Other time 25 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition Information

  • calories 431
  • protein 39 g
  • carbohydrate 50 g
  • sugars 3 g
  • fiber 3 g
  • fat 7 g
  • satfat 1 g
  • sodium 757 mg
  • cholesterol 259 mg

How to Make It

  1. 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.