Skillet curried shrimp and rice
6
- Prep Time10 min
- Total Time30 min
- Makes4 servings
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 30g, Carbohydrates 41g, Fat 4g, Fibre 4g, Sodium 688mg.
Prep tip: Rinsing the rice removes starch from outside the grains, which will make the rice drier when cooked.
