Comments (0)

By Kim, May 26, 2010 7:31 pm

Yesterday my wonderful husband made us dinner.  Unfortunately, he misread the directions and added way too much curry powder to the rice.  It made the dish soooo spicy! The rice was so spicy that I felt like my sinuses were cleared up instantly! It was a little too much for me to handle, but my husband still liked it. With the right amount of spice, the rice curry turns out really good.

Shrimp Rice Curry

Ingredients:

2 tbsp butter

1 red onion, chopped

2 stalks celery, chopped

1 cup long grain rice

2 tsp. curry powder

1/8 tsp. cayenne powder

2 cups chicken broth

1/2 lb. shrimp

3 tsp. parsley

Directions:

In a large frying pan, melt butter, add onion and celery.  Cook for about 8 minutes.  Add the rice, curry powder and cayenne powder.  Cook for about 2 minutes.  Add chicken broth and bring to a boil.  Cover and reduce heat to low and simmer until the rice is done, about 20 minutes.  Gently stir in shrimp and parsley and cook until shrimp is warm.

Serves 4