* 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 black pepper * 1 1/2 pounds peeled and deveined large shrimp * 1/2 cup fresh basil
Directions
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.
2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
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