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Even the picky 10 years old loves this “yellow rice” (although she picks the shrimps out and gives them to us). 
Adapted from Real Simple. The original recipe was excellent, just a tiny bit bland for my taste. It also contained a lot of shrimp! I use less shrimp, more curry and garlic, and now it’s perfect!
Makes 4 servings
New quantity:
Total time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped
4 cloves garlic, chopped
1 tablespoon curry powder
1 cup long-grain white rice
2 1/2 cups water
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound peeled and deveined large shrimp
1/2 cup fresh basil leaves
Directions
1. Heat the oil in a large skillet over medium-high heat. Add the onion and carrots and cook, stirring occasionally, until soft, about 6 minutes.
2. Add the garlic and curry powder and cook, stirring, until fragrant, 1-2 minutes.
3. Add the rice, water, 1 teaspoon salt and 1/4 tsp pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
4. Nestle the shrimp in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 5 minutes for large shrimp, 7 minutes for extra large. Fold in the basil and serve.
Nutrition per serving
Calories 358.6
Total Fat 6.0 g
Saturated Fat 1.0 g
Cholesterol 171.0 mg
Sodium 777.8 mg
Total Carbohydrate 47.0 g
Dietary Fiber 3.1 g
Sugars 1.7 g
Protein 27.5 g
Weight Watchers Points Plus: 9 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
