Curried Rice With Shrimp

Recipe Ingredients

2 tablespoons	30ml	Canola oil
1/4 cup	15g / 0.5oz	Minced onion
1 cup	160g / 5.6oz	Long-grain white rice
2 teaspoons	10ml	Curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Vegetable broth or water
1/4 cup	23g / 0.8oz	Slivered blanched almonds
3/4 lb	340g / 11oz	Medium shrimp - peeled, deveined
1/4 cup	40g / 1.4oz	Raisins

Recipe Instructions

Seafood Alternatives: scallops

Preheat the oven to 375 degrees. 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 slivered 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 to the bite and the shrimp are opaque through, 8 to 10 minutes longer, stirring once or twice.

Taste the rice for seasoning, transfer to individual plates and sprinkle with raisins and toasted almonds. To serve cold, let the rice mixture chill thoroughly, then stir in the toasted almonds and raisins just before serving.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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