Curried Shrimp and Rice
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 brown rice1 T. olive oil, divided1 lb. peeled and deveined large shrimp1/2 T. curry powder1/2 T. bottled minced garlic1 c. frozen peas and carrots mix, thawed1/4 c. chopped onion1/4 t. dried thyme1/4 c. canned diced tomatoes, undrained1/4 t. salt1/8 t. black pepper
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1/2 T. oil in large nonstick skillet over medium-high head. Sprinkle shrimp with curry and toss to coast. Add shrimp to pan, saute 4 min. or until done. Remove from pan and keep warm.
Heat remaining oil in same pan over medium-high heat. Add garlic and onion, saute 30 seconds (or up to 2 min. if you like your onions soft). Add peas and carrots, tomatoes, and thyme, saute 3 min. Stir in cooked rice, shrimp, salt and pepper and cook 1 min. more.
Serving size about 1.5 cups.
Number of Servings: 2
Recipe submitted by SparkPeople user PEGGY-.
While rice cooks, heat 1/2 T. oil in large nonstick skillet over medium-high head. Sprinkle shrimp with curry and toss to coast. Add shrimp to pan, saute 4 min. or until done. Remove from pan and keep warm.
Heat remaining oil in same pan over medium-high heat. Add garlic and onion, saute 30 seconds (or up to 2 min. if you like your onions soft). Add peas and carrots, tomatoes, and thyme, saute 3 min. Stir in cooked rice, shrimp, salt and pepper and cook 1 min. more.
Serving size about 1.5 cups.
Number of Servings: 2
Recipe submitted by SparkPeople user PEGGY-.
Nutritional Info Amount Per Serving
- Calories: 410.5
- Total Fat: 11.7 g
- Cholesterol: 344.5 mg
- Sodium: 634.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 4.4 g
- Protein: 50.4 g
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