CURRY SPICED SHRIMP AND RICE

Curry Spiced Shrimp and Rice image

Provided by Vickie Parks

Categories Seafood

Time 50m

Number Of Ingredients 15

1 Tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup coconut milk
2 clove garlic, finely chopped
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground turmeric
1 cup basmati or long-grain white rice
2 1/2 cups low-sodium chicken broth
1 1/2 lb large shrimp, peeled and deveined
1 cup frozen peas
1/2 cup fresh coriander (or fresh cilantro leaves)

Steps:

1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, salt and pepper and cook, covered, stirring occasionally, 6 to 8 minutes. Add the coconut milk, garlic, ginger, cumin and turmeric, and cook for 1 minute, stirring frequently.
2. Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
3. Season the shrimp with a little salt and pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, another 4 to 5 minutes more. Fold in the coriander/cilantro, and serve immediately.