Curried Shrimp with Rice

Curried Shrimp with Rice Recipe from India - Easy and Flavorful

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Curried Shrimp with Rice is a flavorful and aromatic dish that combines succulent shrimp with fragrant curry powder and sweet pears. This dish is perfect for a quick and easy weeknight meal or a special dinner party.

History

Curried Shrimp with Rice is a fusion dish that combines the flavors of Indian curry with the simplicity of a classic shrimp and rice dish. The combination of sweet pears and savory curry powder creates a unique and delicious flavor profile that is sure to impress your taste buds.

Ingredients

1 tbsp butter or margarine
2 pears, peeled, cored, and sliced
0.5 cup sliced green onion
0.5 cup raisins
0.25 cup light cream
1 tsp curry powder
0.25 tsp salt
0.25 tsp ground black pepper
3 cups cooked rice, cooked in chicken broth
1 lb (454 g) cooked medium shrimp

How to prepare

Cook the pears, green onion, and raisins in butter in a large skillet over medium-high heat.
Stir in the light cream, curry powder, salt, and pepper; cook for 1 minute.
Add the rice and shrimp; heat thoroughly.

Variations

Substitute chicken or tofu for the shrimp for a different protein option.
Add diced bell peppers or carrots for extra color and flavor.
Use coconut milk instead of light cream for a creamier texture.

Cooking Tips & Tricks

Make sure to cook the pears until they are slightly caramelized to bring out their natural sweetness.

- Use medium shrimp for this recipe as they are the perfect size for this dish.

- Adjust the amount of curry powder to suit your taste preferences. You can add more for a spicier dish or less for a milder flavor.

Serving Suggestions

Serve Curried Shrimp with Rice with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Make sure to cook the shrimp just until they are pink and opaque to prevent them from becoming tough and rubbery.

- Stir the curry powder constantly while cooking to prevent it from burning and becoming bitter.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute golden raisins for regular raisins for a sweeter taste.

- Use vegetable broth instead of chicken broth for a vegetarian option.

Make Ahead Tips

You can prepare the curry sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and add the cooked shrimp and rice.

Presentation Ideas

Serve Curried Shrimp with Rice in individual bowls garnished with fresh cilantro or chopped nuts for a beautiful and elegant presentation.

Pairing Recommendations

Pair Curried Shrimp with Rice with a crisp white wine such as Sauvignon Blanc or a light lager beer for a refreshing and complementary drink.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 3g

- Sugars: 12g

Fats

- Total Fat: 8g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 6%

- Iron: 20%

Alergens

Contains shellfish (shrimp)

- Contains dairy (cream)

Summary

Curried Shrimp with Rice is a balanced meal that provides a good source of protein, carbohydrates, and fats. It is also rich in vitamins and minerals, making it a nutritious and delicious choice for any meal.

Summary

Curried Shrimp with Rice is a delicious and satisfying dish that is perfect for any occasion. With its unique flavor combination and easy preparation, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day and I was visiting my friend Sarah, who had just returned from a trip to India. As we sat in her sunny kitchen sipping chai tea, she regaled me with tales of her culinary adventures in the bustling markets of Mumbai.

One particular dish caught my attention - curried shrimp with rice. Sarah described it as a fragrant and spicy dish that was bursting with flavors of ginger, garlic, and curry powder. She had learned the recipe from a local chef who had generously shared his secrets with her.

As she spoke, my mouth watered at the thought of trying this exotic dish. I begged her to teach me how to make it, and she agreed with a smile. We spent the afternoon in her kitchen, chopping onions, mincing garlic, and grinding spices. The air was filled with the warm aromas of cumin, coriander, and turmeric.

I watched intently as Sarah worked her magic, adding a splash of coconut milk and a squeeze of fresh lime juice to the simmering pot of shrimp and vegetables. The colors of the dish were vibrant and inviting, a tantalizing mix of orange, green, and red.

Finally, the moment of truth arrived. Sarah ladled the fragrant curry over a bed of fluffy white rice and handed me a fork. I took a bite, and my taste buds exploded with the complex flavors of the dish. The heat of the curry was balanced perfectly by the sweetness of the coconut milk and the tang of the lime juice. It was a culinary symphony, and I was hooked.

From that day on, curried shrimp with rice became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet weeknight meals. Each time, I would think back to that sunny afternoon in Sarah's kitchen, where I had first fallen in love with this delicious dish.

Over the years, I tweaked the recipe to suit my tastes, adding a pinch of this and a dash of that. I experimented with different types of shrimp, from tiny pink prawns to jumbo tiger shrimp. I even tried substituting chicken or tofu for the shrimp, but nothing could quite compare to the original.

As I made the dish more and more, I began to see it as a reflection of my own culinary journey. Just as I had learned the recipe from Sarah, who had learned it from a chef in India, I had picked up tips and tricks from friends, family, and cookbooks along the way. Each new ingredient or technique added a layer of depth and complexity to my cooking, just as each new experience added richness to my life.

Now, as I stand in my own kitchen, stirring a pot of bubbling curry and inhaling the heady scents of spices and seafood, I am grateful for all the people and places that have brought me to this moment. The recipe for curried shrimp with rice is more than just a dish - it is a tribute to the joy of discovery, the pleasure of sharing, and the satisfaction of creating something delicious with your own two hands.

And as I sit down to enjoy a steaming bowl of curry, with a side of fluffy rice and a sprinkle of fresh cilantro, I feel a sense of contentment wash over me. This recipe may have originated in far-off lands, but it has found a home in my heart, where it will always hold a special place among my most cherished culinary memories.