Curried Shrimp and Rice

Curried Shrimp and Rice
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Curried Shrimp and Rice calories by ingredient


Introduction

I started making a cajun recipe, only to realise I'd misread it and didn't have half the stuff it called for, so I improvised.

You can make it with more curry powder to taste. I'm a bit of a wuss, so I go easy on it. I started making a cajun recipe, only to realise I'd misread it and didn't have half the stuff it called for, so I improvised.

You can make it with more curry powder to taste. I'm a bit of a wuss, so I go easy on it.
Number of Servings: 2

Ingredients

    1/2 brown rice
    1 T. olive oil, divided
    1 lb. peeled and deveined large shrimp
    1/2 T. curry powder
    1/2 T. bottled minced garlic
    1 c. frozen peas and carrots mix, thawed
    1/4 c. chopped onion
    1/4 t. dried thyme
    1/4 c. canned diced tomatoes, undrained
    1/4 t. salt
    1/8 t. black pepper

Directions

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-.