UNITS
SCALE
INGREDIENTS
RICE
- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
CURRIED SHRIMP
- 2 tbsp Olive oil , extra virgin
- 3 cups Yellow onion, thinly sliced
- 1 chile Jalapeno chile, chopped
- 1 tsp Salt
- 2 tbsp Tomato paste
- 2 tsp Curry powder
- ½ tsp Ginger, ground
- ½ lb Tomatoes , plum, quartered/cut into chunks
- 1 ½ cups Water
- 1 lb Shrimp, peeled & deveined (41-50)
- ¼ cup Yogurt, plain, whole-milk
- 1 tbsp Lime juice
METHOD
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a large skillet, heat olive oil over medium heat. Add yellow onion, jalapeno and salt. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
- Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth, about 1 minute.
- Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add water; simmer until tomatoes have slightly broken down, about 5 minutes.
- Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
- Add yogurt and lime juice to skillet; stir to combine.
- Using a fork, fluff the rice. Serve with curried shrimp.
NOTES
- You can substitute sour cream for yogurt
- For a spicier dish, chop the entire jalapeno chile. If you want less heat, deseed the chile and scoop out the white pith before chopping flesh
