curried rice with shrimp
- Number of Servings: 2
Ingredients
Ingredients:Olive Oil, 1 tbsp (remove)Onions, raw, 1 cup, chopped (remove)Broccoli florets, 10 oz.Garlic, 2 clove (remove)Curry powder, 1 tbsp (remove)Shrimp, raw, 12 oz (remove)Swanson Chicken Broth 99% Fat Free, 1.5 cup (remove)low fat sour cream, 4 tbspBasil, 2 tbsp (remove)Par-boiled rice 3/4 cup
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 6 to 8 minutes.
Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
Add the broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, stir in sour cream, add the rice, cover, and simmer for 15 minutes.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JMER1109.
Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
Add the broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, stir in sour cream, add the rice, cover, and simmer for 15 minutes.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JMER1109.
Nutritional Info Amount Per Serving
- Calories: 537.4
- Total Fat: 15.9 g
- Cholesterol: 275.1 mg
- Sodium: 1,252.7 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 7.9 g
- Protein: 45.3 g
Member Reviews
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HOTMESSRISING
Very tasty! I must have used too much broth because it didn't cook down. It was a little soupy and salty, but delicious. I also didn't use as much basil. - 4/12/11
Reply from JMER1109 (4/12/11)
Thanks for your comment. I corrected the amount of broth to 1.5 cups. I forgot to do so when I reduced to rice (dry not cooked) to 3/4 cup. Also, I use low sodium broth but forgot to note that in my recipe.