Curried Rice with Shrimp

Heyyy, It's been six days hasn't it?  I really got to show this blog some love....I mean, I throw about 50 percent of my time on my other two blogs...Keith Space, which is getting more political and topical every day and Escapades, which started out as a Poetry blog and now has gradually become a fiction and short story blog...but enough of that....

This is my food blog and since food is the subject here...let's talk about a delicious dish for an above normal ,warm winter day in early December...Curried Rice with Shrimp.

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 black pepper
• 1 1/2  pounds  peeled and deveined large shrimp
• 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.
2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil. 

Serves 4| Hands-On Time: 20m| Total Time: 40m 


 Enjoy! Eat Well My friends...