Curried Rice with Shrimp

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

Preparation

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.