I don't know about any of you, but I am still working on getting leftover staples from Thanksgiving out of my pantry and fridge! We still have way too many potatoes, onions, celery, and carrots. The turkey's all gone, but I have a freezer full of containers of the turkey stock I made Thanksgiving night after everyone had gone. So when we decided to make shrimp for dinner last night, I wanted to find a recipe that used a bunch of the stuff we had on hand! This was perfect for just that, and it only dirtied 1 skillet to boot! Here's my 2-serving version, adapted from My Recipes/Oxmoor House:
Curried Rice with Shrimp
(585 Cal per serving; 2 servings total)
Ingredients
1-1/2 teaspoons olive oil
1 small onion, finely chopped
1 carrot, thinly sliced
2 Yukon Gold potatoes, cut into 1 inch pieces
1-1/2 cups broth/stock (we used turkey stock but any will do)
4 cloves garlic, pressed or minced
1 teaspoon curry powder (we used Spicy Curry Powder)
1/2 cup long-grain brown rice (Brown Basmati rice)
Kosher salt and pepper
10 ounces large shrimp, peeled and deveined
1 teaspoon dried basil (fresh is better but all my Basil has gone too seed now)
Preparation
1. Heat oil in a large skillet over medium heat until hot. Add onion, carrots, and potatoes; cook, stirring occasionally, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of broth to skillet.
2. Add garlic and curry powder; cook, stirring until fragrant, 1-2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 35 minutes.
3. Add shrimp; stir, cover, and cook, stirring occasionally, until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with basil and serve.
Curried Rice with Shrimp
(585 Cal per serving; 2 servings total)
Ingredients
1-1/2 teaspoons olive oil
1 small onion, finely chopped
1 carrot, thinly sliced
2 Yukon Gold potatoes, cut into 1 inch pieces
1-1/2 cups broth/stock (we used turkey stock but any will do)
4 cloves garlic, pressed or minced
1 teaspoon curry powder (we used Spicy Curry Powder)
1/2 cup long-grain brown rice (Brown Basmati rice)
Kosher salt and pepper
10 ounces large shrimp, peeled and deveined
1 teaspoon dried basil (fresh is better but all my Basil has gone too seed now)
Preparation
1. Heat oil in a large skillet over medium heat until hot. Add onion, carrots, and potatoes; cook, stirring occasionally, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of broth to skillet.
2. Add garlic and curry powder; cook, stirring until fragrant, 1-2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 35 minutes.
3. Add shrimp; stir, cover, and cook, stirring occasionally, until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with basil and serve.
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