Skillet curried shrimp and rice

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PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Skillet curried shrimp and rice

Photo, Erik Putz.

All you need is one pan to get this flavourful shrimp and rice dish on the dinner table.

Ingredients

  • 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

Instructions

  • 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)

  • Calories
  • 323,
  • Protein
  • 30 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 4 g,
  • Fibre
  • 4 g,
  • Sodium
  • 688 mg.

Prep tip: Rinsing the rice removes starch from outside the grains, which will make the rice drier when cooked.

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