Prep tip: Rinsing the rice removes starch from outside the grains, which will make the rice drier when cooked.
Skillet curried shrimp and riceBy Amy Grief
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All you need is one pan to get this flavourful shrimp and rice dish on the dinner table.
- 3/4 cup basmati rice
- 2 tsp olive oil
- 1 medium onion , finely chopped
- 1 red bell pepper , finely chopped
- 2 garlic cloves , minced
- 1 tbsp curry powder
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 cup vegetable broth
- 4 cups baby spinach
- 1 cup frozen peas
- 1 450 g pkg frozen, precooked shrimp , thawed
- RINSE and drain rice several times until water runs clear.
- HEAT a large frying pan over medium. Add oil, then onion, bell pepper, garlic and curry powder. Cook, stirring occasionally, until onion starts to brown, 4 to 6 min. Stir in rice, tomato paste and salt. Stir for 1 min. Stir in broth and 1 1/2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer until rice is al dente, 8 to 10 min.
- STIR in spinach and peas. Lay shrimp on top. Cover and continue to cook until shrimp is heated through and rice is tender, 3 to 4 min.
Nutrition (per serving)
- 30 g,
- 41 g,
- 4 g,
- 4 g,
- 688 mg.