Shrimp Curry and Rice

Name: Shrimp Curry and Rice
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 large onion, finely chopped; Kosher salt and pepper; 1 1/2 tbsp. grated peeled fresh ginger; 2 cloves garlic, finely chopped; 1 tbsp. curry powder; 1 c. long-grain white rice; 1 lb. medium peeled and deveined shrimp; 1 c. frozen peas, thawed; 1 c. fresh cilantro, chopped; Lemon wedges, for serving

So much flavor, so few pans

By Kate MerkerPublished: Dec 17, 2020

2 Ratings

mike garten

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

345

Jump to recipe

It's a party in the pan! This colorful dinner seasoned with ginger, garlic, and curry powder comes together easily in the GH Everyday Pan, available on qvc.com.

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Ingredients

1 Tbsp.
olive oil
1
large onion, finely chopped
Kosher salt and pepper
1 1/2 Tbsp.
grated peeled fresh ginger
2
cloves garlic, finely chopped
1 Tbsp.
curry powder
1 cup
long-grain white rice
1 lb.
medium peeled and deveined shrimp
1 cup
frozen peas, thawed
1 cup
fresh cilantro, chopped
Lemon wedges, for serving

Directions

1. Step 1Heat oil in large skillet on medium. Add onion, season with 1⁄4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add ginger and garlic and cook, stirring, 2 minutes. Add curry powder and cook, stirring, 1 minute.
2. Step 2Add rice and stir to coat in onion mixture. Stir in 2 cups water and bring to a boil. Reduce heat and simmer, covered, 15 minutes.
3. Step 3Fold shrimp and peas into rice and cook, covered, until shrimp are opaque throughout and rice is tender, 4 to 5 minutes more.
4. Step 4Remove from heat and fold in cilantro. Serve with lemon wedges if desired.