in Recipes

Curry rice with shrimp

updated

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Ingredients for 3 servings:

  • 2 cup(s) basmati rice or long grain rice
  • 750 g vegetable mix (Asian vegetables), frozen
  • 500 g frozen shrimp
  • 2 bell peppers
  • 5 garlic cloves
  • 2 onions
  • salt and pepper
  • curry
  • 3 tbsp harissa paste
  • 1 tbsp oil
  • n. B. Sauce, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the rice and let it stand, draining if necessary. Finely chop the onions and garlic and fry in a little oil. Add the shrimp and fry until the water in the pan has evaporated. Then deglaze everything with harissa paste and, if desired, a spicy sauce and remove from the heat. In another pan, fry the vegetables and bell peppers and mix with the shrimp. Finally, add the rice and season with curry to taste. Bring everything back to a boil and serve. The amounts of ingredients may vary for each individual, as I add everything according to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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