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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 carrots, chopped |
2 cloves garlic, chopped |
2 teaspoons curry powder |
1 cup long-grain white rice |
kosher salt and pepper |
1 1/2 pounds large shrimp, peeled and deveined |
1/2 cup fresh basil |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes. Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, 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.
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