Curried rice with shrimp

Yield: 4 servings

Measure Ingredient
2 tablespoons Canola oil
¼ cup Onion; minced
1 cup Long-grain white rice
2 teaspoons Curry powder
\N \N Salt and pepper
2 cups Vegetable broth
¼ cup Blanched slivered almonds
¾ pounds Medium shrimp peeled and deveined
¼ cup Raisins

Preheat the oven to 375*F. Heat the oil in a medium saucepan over medium-high heat, add the onion and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the rice, curry powder, salt and pepper and cook, stirring, until the rice is evenly coated with oil and the curry smells fragrant, 2 to 3 minutes. Slowly stir in the broth, bring to a boil, cover and simmer the rice over low heat for 10 minutes. While the rice cooks, scatter the almonds in a pie pan and toast in the heated oven until light brown, 5 to 7 minutes, shaking the pan occasionally so the nuts toast evenly. Set aside.

Stir the shrimp into the partially cooked rice, cover and continue to cook over low heat until the rice is tender and the shrimp are opaque through, 8 to 10 minutes longer, stirring once or twice. Taste for seasoning, transfer to individual plates and sprinkle with raisins and the reserved toasted almonds.

Simply Seafood Spring 1994

Submitted By MICHELLE BRUCE On 02-21-95

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