Curry
Shrimp and Rice Recipe
Ingredients
:
2
tablespoons butter
1/2
medium onion, chopped
1
carton (32 ounces) chicken broth
2
cans (14-1/2 ounces each) diced potatoes, drained
2
cans (7 ounces each) white or shoepeg corn, drained
1
can (13.66 ounces) coconut milk
1
can (8 ounces) bamboo shoots, drained
1
tablespoon curry powder
1
to 3 teaspoons Thai red chili paste, optional
1/2
teaspoon salt
1/2
teaspoon pepper
12
ounces peeled and deveined cooked shrimp (61-70 per pound)
2
packages (8.8 ounces each) ready-to-serve long grain rice
Optional:
lime wedges and fresh basil
How
To Make Curry Shrimp and Rice :
In
a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until
tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots,
curry powder, chili sauce if desired, salt and pepper. Bring to a boil; reduce
heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring
occasionally.
Add
shrimp; heat through. Prepare rice according to package directions; serve with
curry. Sprinkle with additional curry powder. If desired, serve with lime
wedges and basil.
Nutrition
Facts :
1
serving: 354 calories, 13g fat (10g saturated fat), 75mg cholesterol, 1112mg
sodium, 42g carbohydrate (3g sugars, 3g fiber), 14g protein.
