Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 25

Curry Shrimp and Rice

Prep time: 15 minutes • Cook time: 20 minutes

Ingredients:

2 cups basmati rice (or else long grain—prepare as directed)

1½ lb. large shrimp (peeled and deveined with tails intact)

1½ Tbsp olive oil

1 medium size onion (medium dice)

2 garlic cloves (crushed)

¼ tsp. red pepper flakes

½ cup celery (medium dice)

2 tsp. curry powder

1½ cup tomatoes (medium dice)

1 green bell pepper (julienned)

1 cup coconut milk

1½ cup vegetable broth

Salt and pepper to taste

2 Tbsp. basil (chiffonade)

4 Tbsp. green onion (sliced thin on bias)

Directions:

Prepare all of the ingredients as directed. In a medium pan, prepare the rice as directed. In a medium saucepan, heat the olive oil, and add the onion, garlic, red pepper flakes, celery, and curry. Sauté for 2 minutes. Add tomatoes, bell pepper, milk, and broth. Bring heat to a medium boil and then turn down and simmer for 8-10 minutes. Add the shrimp and cook 4-5 minutes more until the shrimp is cooked through. Serve with steamed rice and garnish with basil and green onion.

Remmi Notes: This is a very quick dish to make. Often it’s served with a national rice dish that is called “rice and peas,” which is rice is mixed with “pigeon peas” or kidney beans. Pigeon peas are difficult to find, but you can add a can of kidney beans to make this dish more authentic. This dish would go great with a cool and refreshing side of tropical sliced fruit like mango or papaya. Enjoy!